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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.
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Method: 
Baked
Dish: 
Cake

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