*Ingredients:
°2 (8 ounces) candied cherry containers
°1 (8 ounces) container blended with citrus peel
°2 cups raisin
°1 cup dried currants
°1 cup pass, drill and chopped
°2 (2.25 oz) shelled almond packaging
°1/2 cup brandy
°1/2 cup multipurpose flour
°2 cups flour for all purposes
°1/2 teaspoon baking soda
°1 teaspoon ground carnation
°1 teaspoon ground spices
°1 teaspoon ground cinnamon
°1/2 teaspoon salt
°1 cup butter
°2 cups brown sugar packed
°6 eggs
°3/4 cup molasses
°3/4 cup apple juice.
*Methods :
In a medium bowl, mix the cherries, citrus peel, raisins, currants, dates and almonds. stir in brandy; Let’s stand 2 hours, or overnight. Soaked fruit with 1/2 cup flour.
Preheat the oven to 275 ° F (135 ° C). Grease the fruit cake pan 8 × 8 × 3 inches, with butter paper, and grease again. In a small bowl, mix the flour, baking soda, cloves, spices, cinnamon and salt; Aside.
In a large bowl, cream butter until light. Gradually combine with brown sugar and eggs. Mix molasses and cider. Beat in the butter mixture alternately with the flour mixture, making 4 dry additions and 3 liquid additives. Fold in the flour-coated fruit. Turn into a prepared frying pan.
Bake in a preheated oven for 3 to 3 1/2 hours, or until a toothpick comes out clean in the centre of the cake. Remove from the pan and remove from the paper. Perfectly cool cake, then loosely wrap it in wax paper. Store in an airtight container.
Enjoy !
