How to make it

  • Combing the dried fruit, alcohol, honey, cinnamon stick, ginger slices and zests in a Dutch oven or large heavy pot.
  • Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 10 minutes, until fruit mixture is plump and most of the liquid has been absorbed.
  • Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand one week, stirring every few days (my grandma used to soak hers in a big jar for 8 months!).
  • Heat the oven to 275°F and grease 5 mini (5” x 2” x 2”) loaf pans.
  • In a bowl, whisk together the flours, baking powder, egg replacer, spices and candied cherries.
  • In a large bowl, beat together the butter, coconut oil and brown sugar until fluffy.
  • Add the eggs and beat for 3 minutes.
  • Scrape down the sides, add the flour mixture and beat until just combined (batter will be somewhat thin).
  • Remove the cinnamon stick and ginger slices from the soaked fruit mixture and add it, along with any liquid. Stir until just combined.
  • Divide batter between the pans and bake for 2 hours and 30 minutes, deep brown and a knife comes out with slightly moist crumbs clinging to it (think brownies).
  • Let cakes cool in pans for 30 minutes, then carefully turn out onto a wire rack and cool fully.
  • Wrap cooled cakes in plastic wrap, then foil, and keep at room temperature for up to 2 weeks, or freeze for longer storage.
  • Baking method adapted from since grandma's recipe was a little vague

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  • jo_jo_ba 8 years ago
    Amount Per Serving
    Calories: 247.7
    Total Fat: 7.3 g
    Cholesterol: 20.6 mg
    Sodium: 38.6 mg
    Total Carbs: 43.1 g
    Dietary Fiber: 2.8 g
    Protein: 2.4 g
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