Ingredients:
- 2 (8 ounce) containers candied cherries
- 1 teaspoon ground cloves
- 1 (8 ounce) container candied mixed citrus peel
- 1 teaspoon ground allspice
- 2 cups raisins
- 1 teaspoon ground cinnamon
- 1 cup dried currants
- 1/2 teaspoon salt
- 1 cup dates, pitted and chopped
- 1 cup butter
- 2 (2.25 ounce) packages blanched slivered almonds
- 2 cups packed brown sugar
- 1/2 cup brandy
- 6 eggs
- 1/2 cup all-purpose flour
- 3/4 cup molasses
- 2 cups all-purpose flour
- 3/4 cup apple juice
- 1/2 teaspoon baking soda
Directions:
- Prep 30 m
- Cook 3 h 30 m
- Ready In 6 h
- In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
- Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
- In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
- Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.
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