Ingredients

• 2 , 8 ounce
• 1 , 8 ounce
• 2 , 2.25 ounce
• 2 cups raisins
• 1 cup dried currants
• 1 cup dates , pitted and chopped
• 0.5 cups brandy
• 2.5 cups all-purpose flour , divided
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.75 cups molasses
• 0.75 cups apple juice
• 1 cup unsalted butter , softened
• 2 cups packed brown sugar
• 6 large eggs

Instructions

1. 1 Gather all ingredients.
2. 2 Combine candied cherries, citrus peel, and almonds in a medium bowl. Add raisins, currants, and dates; pour in brandy and stir to combine. Cover and let sit for 2 hours or overnight.
3. 3 When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.
4. 4 Dredge brandy-soaked fruit with 1/2 cup flour.
5. 5 Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl.
6. 6 Stir molasses and apple juice together in a separate bowl until combined.
7. 7 Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs.
8. 8 Add flour mixture in 4 batches, alternating with molasses mixture.
9. 9 Fold in floured fruit, then turn batter into the prepared pan.
10. 10 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 1/2 hours.
11. 11 Remove cake from the pan, and lift off the parchment paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container in a cool, dry place for up to 2 months, or in the refrigerator for longer.

Nutrition per serving