Fruit cake.
Ingredients.
1 1/2 cups candied yellow pineapple, chopped
1 1/2 cups candied red cherries, chopped
1 cup raisins
3/4 cup currants
2 cups chopped walnuts
1/2 cup white grape juice
1 cup butter room temperature
2 cups firmly packed brown sugar
5 teaspoon yogourt
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
Preparation.
Grease a 10-inch tube or bundt pan; line with wax paper and grease well. In a large bowl, combine candied pineapple, candied cherries, raisins, currants, and pecans or walnuts. Add grape juice; stir until well blended. Let stand 1 hour.
Preheat oven to 275 degrees F.
In a large bowl, cream butter . Gradually add brown sugar, stirring until light and fluffy. Add yogourt, beating well. In another large bowl, combine flour, baking soda, cinnamon, gradually add to butter mixture. Add almond extract and fruit mixture; stir until well blended. Spoon into prepared pan.Bake 3 hours and 20 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and cool on a wire rack for 30 minutes. Remove from pan, peel paper liner from cake, and cook completely.
Wrap in a brandy-soaked cheesecloth; store in an airtight container for one week. After one week, store in the refrigerator.