Prep Time::15 mins
Cook Time:: 1 hr 30 mins
Additional Time::14 days
Total Time::14 days 1 hr 45 mins
Servings::20
Yield::2 loaves
Ingredients
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2 cups candied cherries
1 cup raisins
1 cup dried pineapple pieces
1 cup blanched almonds
3 ½ cups all-purpose flour, divided
2 cups white sugar
1 ½ cups unsalted butter
6 eggs
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions
Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
Coat cherries, raisins, pineapple, and almonds with 1 cup flour.
Beat sugar, butter, and eggs together until creamy. Sift in remaining 2 1/2 cups flour, baking powder, and salt. Stir in extracts. Fold in dried fruit and almond mixture. Spoon batter into the prepared pans, spreading evenly.
Bake in the preheated oven until a toothpick inserted into centers of cakes come out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.
Cook's Notes:
Both dried and candied fruit will work.
You may also use one round 9×4-inch pan.