|Flour||3⁄4 Cup (12 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Diced green candied cherries||1 3⁄4 Cup (28 tbs)|
|Diced red candied cherries||1 3⁄4 Cup (28 tbs)|
|Coarsely chopped walnuts||6 Cup (96 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Firmly packed dark brown sugar||6 Tablespoon|
Sift flour, salt, baking powder, nutmeg and allspice together.
In a large bowl combine candied cherries and walnuts and set aside.
In another large bowl cream butter until light and fluffy.
Gradually beat in sugar and honey.
Beat in eggs one at a time.
Add flour mixture and beat until smooth.
Beat in brandy.
Fold in nut mixture.
Pour batter into a deep, straight-sided, 1 1/2 quart, heat-resistant, non-metallic casserole.
Heat, covered with a piece of greased wax paper, on roast for 16 to 18 minutes or until a wooden pick comes out clean when inserted in the center of the cake.
Let cake stand at room temperature for 20 minutes before turning out of the dish.
If desired, a glaze may be prepared from confectioners' sugar and water.