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Ingredients:
For the Cake:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract
For the Fruit Mixture:
1 cup candied cherries (halved)
1 cup candied pineapple (chopped)
1/2 cup golden raisins
1 cup chopped pecans
1/4 cup all-purpose flour
Directions:
1. Prepare the Batter:
– Preheat oven to 300°F. Grease and line a 10-inch loaf pan with parchment paper.
– Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
– In a separate bowl, whisk together 3 cups of flour, baking powder, and salt.
– Gradually add the dry ingredients to the butter mixture, alternating with milk. Stir in vanilla and almond extracts.
2. Prepare the Fruit Mixture:
– In a medium bowl, toss the candied cherries, candied pineapple, golden raisins, and pecans with 1/4 cup of flour to coat.
– Gently fold the fruit mixture into the batter, ensuring even distribution.
3. Bake the Cake:
– Pour the batter into the prepared loaf pan and smooth the top with a spatula.
– Bake for 2 hours, or until a toothpick inserted into the center comes out clean. Cover with aluminum foil if the top begins to brown too quickly.
4. Cool and Serve:
– Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
– Slice and enjoy, or wrap tightly in plastic wrap and store in the refrigerator for up to 2 weeks.
Prep Time: 25 minutes | Baking Time: 2 hours | Total Time: 2 hours 25 minutes | Kcal: 320 kcal | Servings: 12 servings
