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Ingredients
275F, 2 loaf pans or 8x8x3 pan
1) 450g candied fruit/cherry
1) 225g candied mixed peel
1) 2 cup (258g) raisins
1) 1 cup (133g) dried currants
1) 1 cup (118g) dried dates, chopped
1) ½ cup (132g) brandy
2) 130g silvered almonds
2) ½ cup (65g) all-purpose flour
3) 2 cup (260g) all-purpose flour
3) ½ tsp. (3g) baking soda
3) 1 tsp. allspice
3) 1 tsp. cinnamon
3) ½ tsp. nutmeg
3) ¼ tsp. ground ginger
3) ½ tsp. salt
4) ¾ cup (228g) molasses (fancy)
4) ¾ cup (169g) apple juice
5) 1 cup (226g) unsalted butter, room temp
5) 1 ¼ cup (200g) brown sugar
6) 6 large eggs

In a tupperware combine (1) mix and cover with lid. Let it sit at room temp for a few days.

In bowl combine (3), in a separate bowl combine (4) and set aside.

In a mixing bowl cream (5) then add (6) one at at time. Fold in (3) and (4) alternating.

Into (1) add (2) and stir.

Fold in fruit mix into the batter. Final weight 2844g divide into two loaf pans.

Bake at 275F for 3 hours (internal temp registers 95C/203F. Put a bowl of hot water at the bottom.

If using 8x8x3 pan it will take 3.5 hours.

Batter weight 1446g = 1341g cooked; 1382g batter = 1260g cooked.