Ingredients

• 2 cups candied cherries
• 1 cup raisins
• 1 cup dried pineapple pieces
• 1 cup blanched almonds
• 3.5 cups all-purpose flour , divided
• 2 cups white sugar
• 1.5 cups butter
• 6 large eggs
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
2. 2 Toss cherries, raisins, pineapple, and almonds with 1 cup flour in a bowl.
3. 3 Beat sugar, butter, and eggs together in a separate bowl until creamy; sift in remaining 2 ½ cups flour, baking powder, and salt. Stir in extracts. Fold in dried fruit and almond mixture. Divide batter between the prepared pans, spreading evenly.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 1 ½ to 2 hours. Wrap cakes tightly; let age in a cool place for 2 to 4 weeks.

Nutrition per serving