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Rich Cherry And Almond Fruit Cake

the.instructor's picture
Fruitcake has a fine taste. Fruitcake gets its taste from eggs mixed with flour and topped with raisins and nuts. Fruitcake is inspired by many bakeries all over the world.
  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
  Salt 1⁄2 Teaspoon
  Clove 1 Teaspoon
  Cinnamon 1 Teaspoon
  Allspice 1 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)
  Eggs 6

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.
Set aside.
In a second bowl, mix molasses and apple juice.
Set aside.
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.
Un mold.
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.

Recipe Summary

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8566 Calories from Fat 2213

% Daily Value*

Total Fat 253 g389.3%

Saturated Fat 128.4 g641.9%

Trans Fat 0 g

Cholesterol 1752.7 mg584.2%

Sodium 2364.8 mg98.5%

Total Carbohydrates 1528 g509.3%

Dietary Fiber 48.4 g193.5%

Sugars 1116.5 g

Protein 96 g191.3%

Vitamin A 144.5% Vitamin C 312.9%

Calcium 139.6% Iron 231.7%

*Based on a 2000 Calorie diet


Rich Cherry And Almond Fruit Cake Recipe