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
Directions
Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
Toss cherries, raisins, pineapple, and almonds with 1 cup flour in a bowl.
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.
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.
Cook's Notes:
Both dried and candied fruit will work.
You may also use one round 9×4-inch pan.
Nutrition Facts (per serving)
| 429 | Calories |
| 19g | Fat |
| 59g | Carbs |
| 6g | Protein |
