Christmas Cake

[caliloo]

Okay, I guess this is technically a fruitcake, but even devout fruitcake haters really love this stuff!

I just put one in the oven to bake, when it is done, I will wrap it in Apricot brandy soaked cheesecloth and put in an air tight container. I will re-wet the cheesecloth a couple of times between now and Thanksgiving, then let it just "age" until closer to Christmas.

Alexa’s Christmas Cake
Prep Time: 30 Minutes
Cook Time: 3 Hours 30 Minutes
Ready In: 6 Hours
Yields: 1 large bundt cake

INGREDIENTS:
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
1 (8 ounce) container candied pineapple
2 cups pecan halves (or slivered almonds)
1 cup apricot brandy
1/2 cup all-purpose flour + 2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice or cider

DIRECTIONS:
1. In a medium bowl, combine cherries, citrus peel, pineapple and nuts. Stir in apricot brandy; let stand overnight. Dredge soaked fruit with 1/2 cup flour.
2. Preheat oven to 275 degrees F (135 degrees C). Grease bundt pan. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
3. 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.
4. 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. Cool cake completely, then wrap in apricot brandy soaked cheesecloth. Store in an airtight container.