1. Combine the dried fruit, alcohol, honey, cinnamon stick, ginger slices and zests in a Dutch oven or large heavy pot. 2. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 10 minutes, until fruit mixture is plump and most of the liquid has been absorbed. 3. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand one week, stirring every few days (my grandma used to soak hers in a big jar for 8 months!). 4. Heat the oven to 275°F and grease 5 mini (5” x 2” x 2”) loaf pans. 5. In a bowl, whisk together the flours, baking powder, egg replacer, spices and candied cherries. 6. In a large bowl, beat together the butter, coconut oil and brown sugar until fluffy. 7. Add the eggs and beat for 3 minutes. 8. Scrape down the sides, add the flour mixture and beat until just combined (batter will be somewhat thin). 9. Remove the cinnamon stick and ginger slices from the soaked fruit mixture and add it, along with any liquid. Stir until just combined. 10. Divide batter between the pans and bake for 2 hours and 30 minutes, deep brown and a knife comes out with slightly moist crumbs clinging to it (think brownies). 11. Let cakes cool in pans for 30 minutes, then carefully turn out onto a wire rack and cool fully. 12. Wrap cooled cakes in plastic wrap, then foil, and keep at room temperature for up to 2 weeks, or freeze for longer storage. ---------------------------------------------------------------------------
Nutrition
Ingredients
