Rich Cherry And Almond Fruit Cake
|Almonds||1⁄2 Cup (8 tbs), julienned|
|Candied cherries||2 Cup (32 tbs)|
|Candied fruit peel||1 Cup (16 tbs), chopped|
|Raisins||2 Cup (32 tbs)|
|Currants||1 Cup (16 tbs)|
|Fruit liqueur||1 Cup (16 tbs) (Of Your Choice)|
|Flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Molasses||3⁄4 Cup (12 tbs)|
|Apple juice||3⁄4 Cup (12 tbs)|
|Butter||1 Cup (16 tbs)|
|Brown sugar||2 Cup (32 tbs)|
In a bowl, macerate almonds and fruit in liqueur 24 hours.
Preheat oven to 275 °F (135 °C).
Butter and line with wax paper your choice of pan (see sizes further on).
In a bowl, sift dry ingredients.
In a second bowl, mix molasses and apple juice.
In a third bowl, whip butter, brown sugar and eggs.
Fold in dry ingredients, alternating with molasses mixture.
Add macerated fruit and liqueur.
Pour into pans.
Bake in oven 2 hours for a 8 1/2x4 1/2x2 1/2 inch (21x 11x6 cm) loaf pan, 3 hours for a 10 inch (25 cm) ring mold, or 1 hour at 300 °F (150° C) for muffin pans.
Remove from oven.
Let stand 10 minutes before peeling off wax paper.
Once cake is cold, wrap in liqueur soaked cheesecloth, then aluminum foil.
Store in a cool place.