This cake was created for my mother’s 65th birthday and was decorated with a basic vanilla buttercream. Nobody can tell that it is gluten-free.
| 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
- 2 cups candied cherries
- 1 cup raisins
- 1 cup blanched almonds
- 1 cup dried pineapple pieces
- 3 ½ cups all-purpose flour, divided
- 2 cups white sugar
- 1 ½ cups butter
- 6 eggs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
- Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
- Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.
- Both dried and candied fruit will work.
- You may also use one round 9×4-inch pan.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 187 mg |
| Sugars | 33 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |