Ingredients 01) 2 (8 ounce) containers candied cherries
02) 1 (8 ounce) container candied mixed citrus peel
03) 2
cups raisins
04) 1 cup dried currants
05) 1 cup dates, pitted and chopped
06) 2 (2.25 ounce) packages blanched slivered almonds
07) 1/2 cup brandy
08) 1/2 cup all-purpose
flour 09) 2 cups all-purpose flour
10) 1/2
teaspoon baking soda
11) 1 teaspoon ground cloves
12) 1 teaspoon ground allspice
13) 1 teaspoon ground cinnamon
14) 1/2 teaspoon salt
15) 1 cup
butter 16) 2 cups packed brown sugar
17) 6 eggs
18) 3/4 cup molasses
19) 3/4 cup apple juice
Method 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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