1/2 cup unsalted butter room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
4 large eggs
1/2 cup apple juice/orange juice
1 cup almonds chopped
1 cup walnuts chopped
1 cup cashew nuts chopped
1 pounds Fruit cake mix.
3/4 pound of an assortment of raisins, currants, dried cranberries and candied cherries
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon powder
1/2 teaspoon clove powder
1/4 teaspoon salt
In a large bowl, combine candied cherries, raisins, currants, dried cranberries, almonds, walnuts and cashew nuts. Add apple juice; stir until well blended. Let stand for at least 4-5 hours.Butter an 8 inch spring form pan with a removable bottom. Line the bottom of the pan with buttered parchment paper. Also line the sides of the pan with a strip of buttered parchment paper that extends about 2 inches above the pan. Preheat oven to 325 degrees F (160 degrees C).
In a large bowl, cream butter ,gradually add brown sugar and granulated sugar, stirring until light and fluffy. Add eggs, one at a time, beating well after each addition.
In another large bowl, combine flour, baking soda, salt, cinnamon powder, and clove powder; gradually add to butter mixture. Add fruit mixture; stir until well blended. Spoon into prepared pan.
Bake 2 hours 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 cool completely.