Chop the pineapple, the bark of lemon and mix with cherries and pears, nuts, raisins and Sherry. Let stand overnight. Cover a rectangular pan with paper beard oiled.
Heat oven to 135 degrees. Beat the butter and sugar, salt and nutmeg until creamy and add the eggs one by one.
Sift the flour with the yeast and add them below above. Mix the dough with fruit. Baking mould during 2 1/2 hours in the lower part of the oven.
Remove from mold and cold, remove paper, wrap the bread in Sherry soaked cloth and aluminum foil and leave in the refrigerator for 4 weeks. Every week soak cloth with Sherry. Bathing and decorate the cake.
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