DIRECTIONS :
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 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 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, and then wrap loosely in wax paper. Store in an airtight container.
Looks delicious
My mother made this in the late 50’s, she said that she would never make this again, & she didn’t, said it was more trouble than it was worth. Plus, she did not like alcohol period. But sounds good to me, but of course I will never make, because it’s s just me.
I remember this from my early childhood.
My grandmother made this cake– with walnuts. She started it months in advance, with a jar on the kitchen window sill. She would turn it ever so often
Thanks for the memories! 🙂
… and yes, I will be making this for Christmas.