Rich Cherry And Almond Fruit Cake Recipe
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
1/2 cup almonds, julienned
2 cups candied cherries
1 cup candied fruit peel, chopped
2 cups raisins
1 cup currants
1 cup fruit liqueur, of your choice
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp clove
1 tsp cinnamon
1 tsp allspice
3/4 cup molasses
3/4 cup apple juice
1 cup butter
2 cups brown sugar
6 eggs
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.
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.
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