2 8 oz containers candied cherries
8oz container mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup pitted chopped dates
2.5 oz package blanched slivered almonds
½ cup brandy
½ cup flour
2 cups flour
½ tsp baking soda/p>
1 tsp cloves
1 tsp allspice
1 tsp cinnamon
½ tsp salt
1 cup butter
2 cups packed brown sugar
¾ cup molasses
¾ cup apple juice
In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.
• 4 potatoes, peeled (the starchier the potato, the crisper the latkes)
• 1 yellow onion, minced
• 3 large eggs, lightly beaten
• 1/4 cup plus 2 Tbsp all-purpose flour
• 2 Tbsp minced fresh chives
• 1 garlic clove, minced
• Salt and freshly ground pepper
• Olive oil for frying
Preheat the oven to 200°F (95°C). Fit a baking sheet with a wire rack and set aside. Using a box grater, shred the potatoes into a large bowl of water. Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl. Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl. Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well. Pour the oil into a large frying pan to a depth of about 1/2 inch and heat over medium heat. scoop up a portion of the potato mixture in your hand and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil. Add 2 or 3 latkes to the pan, making sure not to overlap them or crowd the pan. Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven to hold. Serve warm with apple sauce