posted by SandyOH 11-27-101 5:25 PM
* Exported from MasterCook *
Very Cherry Fruit Cake
Recipe By : Romy's Creative Cookery
Serving Size : 16 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 cup diced dates
1 teaspoon salt
1 pound diced candied pineapple (red and green)
3 jars red and green Maraschino cherries (16-oz. -- well drained each)
6 cups coarsely chopped mixed nuts
6 large eggs -- beaten
1/3 cup cherry brandy
Additional brandy
1 teaspoon almond extract
Grease two 9x5x3-inch loaf pans or seven 5x2-inch mini-loaf pans. Line large pans with foil, allowing a 2-inch overhang. Grease the foil well; if using mini-pans, grease well only.
Sift flour, sugar, baking soda and salt into a large mixing bowl. Add fruits and nuts; toss until well coated.
Beat eggs and brandy thoroughly and add the almond extract. Pour this over the fruit mixture. Mix until combined. Turn mixture into prepared pans. Oil your hands and press mixture to pack tightly.
Preheat oven to 300 F. and bake cakes about 1-3/4 hours for large loaves and 1 hour and 15-20 minutes for mini-loaves. Test cakes for doneness at minimum baking time. Allow cakes to cool in pans on racks for 15 minutes. Invert on racks; remove the foil.
Saturate a double thickness of cheesecloth in some cherry brandy and securely wrap cakes. Overwrap with foil or put into airtight tins. Allow to age at least 1 month before enjoying. Check every so many days for moisture of cakes. If dry, dampen cheesecloth with brandy. Be sure to store cakes in a cool dry place.
Serves 12-16