*INGREDIENTS:
°2 container candied cherries
°1 container (8 oz) candied mixed citrus peel
°2 cups raisins
°1 cup currants
°1 cup dates, pitted and chopped
°2 packages (2.25 ounces) blanched slivered almonds
°1/2 cup brandy
°1/2 cup all-purpose flour
°2 cups all-purpose flour
°1/2 teaspoon baking soda
°1 teaspoon ground cloves
°1 teaspoon ground allspice
°1 teaspoon ground cinnamon
°1/2 teaspoon of salt
°1 cup butter
°2 cups packed brown sugar
°6 eggs
°3/4 cup molasses
°3/4 cup apple juice
*DIRECTIONS
In bowl, mix cherries, citrus zest, raisins, currants, dates & almonds. Stirring in brandy; let stand 2 h, or overnight. Dredge soak fruit with 1/2 c flour.
Preheat oven 275 degrees F Grease an 8 x 8 x 3 inch fruitcake pan, line with parchment paper and grease again. In a small bowl, combine flour, baking soda, cloves, allspice, cinnamon and salt; put aside.
In a large bowl, cream butter until fluffy. Gradually add the brown sugar and eggs. Combine molasses and apple juice. Beat in butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Add floured fruit. Transfer to prepared pan.
Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted in the center of the cake comes out clean. Remove from the mold and remove the paper. Cold cake completely, & wrapping loosely in wax paper. store in a tightly closed box. Stored in airtight container.
Enjoy !
