Cooking time: 60 min. Serving : 3-4 persons
Makes 1-8 inch.
2 (2 ounce) packages slivered, blanched almonds
2 (8 ounce) packages candied cherries
1 (8 ounce) package mixed peel
2 cups raisins
1 cup currants
1 cup chopped dates
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups brown sugar
3/4 cup molasses
3/4 cup apple juice
1 Combine fruits, nuts, and brandy. Dredge with 1/2 cup flour, and allow to stand 2 hours or overnight.
2 Preheat oven to 275 degrees F (135 degrees C). Grease, line with brown paper, and grease again an 8 x 8 x 3 inch fruit cake pan.
3 Stir or blend together flour, baking soda, spices, and salt.
4 In a large bowl, cream butter. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Add sifted dry ingredients alternately with liquid to the creamed mixture. Make 4 dry and 3 liquid additions, combining lightly after each addition. Fold in floured fruit. Turn into prepared pan.
5 Bake for 3 to 3 1/2 hours, or until cake tests done with a toothpick. Remove from pan, and lift off brown paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.
This recipe was really made by Carol. I have prepared it and sending you to Madhu's Curry Cafe.
--- Meenakshi Sarma.