Chocolate-Cherry Fruitcake sans nuts
3 C all-purpose flour
2 tsp ground cinnamon½ tsp ground nutmeg
½ tsp ground cloves
½ tsp allspice
2 tsp baking powder
1 tsp salt
2 C snipped whole dates
1 C dried currants or sultanas
½ C chopped red candied cherries
½ C chopped green candied cherries
½ C candied pineapple
¾ C candied citron
¼ C candied lemon peels
¼ C candied orange peels
¼ C chopped candied ginger
1 C chopped walnuts or almonds
1 C soft butter
1½ C dark brown sugar
¾ C orange juice
¼ C brandy plus more for brushing
zest of 1 large orange
Pre-heat oven to 300°F.
Grease 3 8x4x2-inch loaf pans, line with parchment paper, grease paper, set aside.
In a medium bowl, mix fruits and nuts with ¼ C flour, set aside.
Sift the rest of the flour with the spices, salt, and baking powder in a large bowl. Add sugar, butter, eggs, juice, brandy and zest. Mix for 2 to 3 minutes..
With a large spatula mix in the fruits and nuts. Spoon into the prepared pans, smooth top.
Bake for 2 hours or until cake test done (I use a small wooden skewer).
Place on wire racks and let cool in pans thoroughly. Remove from pans and peel off paper.
Brush all over with brandy and wrap in plastic film. Keep in a freezer gallon bag in the refrigerator. Moisten loaves with brandy every 4 days for 3 weeks before serving.