Two hours to prepare the pans (lining with parchement), mix the dry and wet ingredients, add dry to the fruit and mix well, add wet to the whole thing and mix again using a very strong long handled spoon/spatula/whatever you have including hands! I put my lobster pot in one of my kitchen sinks so I can reach inside it easily. I kept licking, then washing, my right hand as I mixed the fruit and batter.
I have 9 two pound loaf pans and 5 small pans now in a 325° oven and it already smells divine!
The small loaves will cook in about an hour/hour and a half; the larger loaves will likely take between 2 and 2 1/2 hours. I’ve set the time on my watch and will keep checking the oven to make sure all is well there.
Because the cakes are all packed in tightly, it takes longer for them to bake – the great thing is this concoction is very forgiving and because I want it baked but moist, slightly underbaking them isn’t a bad thing. I’ll take the cakes from the oven when a wood skewer comes out clean.
I’ll add a photo when I’ve taken the cakes from the oven and put them on racks to cool. It’s a wonderful site. One Christmas thing checked off my list.