Ingredients
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2 cups granulated sugar
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2 cups water
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1 cup brandy (or use an equal amount of apple juice or cider)
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2 cups dates, pitted & quartered
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2 cups dried cherries
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1 cup dried cranberries
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1/2 cup unsalted butter
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2 cups all-purpose flour
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2 cups slivered almonds
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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2 large eggs, room temperature, lightly beaten
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1 tablespoon almond extract
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2 cups golden raisins
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1 1/2 cups dried apricots, quartered
Instructions
- In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
- Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
- In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
- Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
- Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.