Prep 45 mins
Cook 2 hrs
As you can see from the picture, this makes a rich dark fruitcake. It came out well, but was a little dry. I think it would be much improved by being aged in liquor soaked cloth. Adopted from Recipezaar.
- 3⁄4 cup butter, room temperature
- 1 1⁄2 cups light brown sugar, packed
- 4 eggs
- 1 cup cheddar cheese, shredded
- 3 1⁄2 cups unbleached flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon, ground
- 1⁄4 teaspoon clove, ground
- 16 ounces dates, pitted, finely chopped
- 2 cups pecans, chopped
- 4 ounces candied cherries, halved, 1jar
- 2 cups raisins, golden
- 1 cup milk
- 4 candied pineapple slices (optional)
- 12 almonds, whole blanched (optional)
- Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside.
- In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the cheddar cheese.
- Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl.
- In another medium bowl, combine the dates, pecans, cherries and raisins.
- Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts.
- Alternately beat the remaining flour mixture and milk into the butter mixture until well blended.
- Stir in the floured fruit mixture by hand until distributed throughout the batter.
- Turn into the prepared pan.
- Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed.
- Cool for 15 minutes in the pan on a wire rack then remove from the pan.
- Cool completely on the wire rack.
- When cool, store in a container with a tight lid for up to 6 weeks.
- To serve, cut into thin slices.