2 cups candied red and green cherries, chopped
2 cups walnuts, chopped
1 cup chopped dates
1/2 cup chopped citron
11/2 cups packed light-brown sugar
1 cup (2 sticks) butter or margarine, softened
1/2 cup light molasses
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups boiling water
4 cups all-purpose flour
2 teaspoons baking soda
Glaze:
1 cup confectioners’ sugar
1 tablespoon bourbon
1 tablespoon butter or margarine, at room temperature
1 to 2 tablespoons hot water
Assorted berries and grapes, for garnish
Recipe Directions
1. Heat oven to 325°. Generously coat two 6-cup fluted tube pans or two 9 x 5 x 3-inch loaf pans with nonstick cooking spray.
2. Combine cherries, walnuts, dates, citron, sugar, butter, molasses, salt, cinnamon, nutmeg and cloves in large bowl. Pour 2 cups boiling water over mixture; stir until butter is melted. Stir in flour and baking soda until well mixed. Scrape into prepared pans, dividing evenly.
3. Bake in 325° oven, 1 hour for tube pans, 65 to 70 minutes for loaf pans. Cool cakes in pans on wire rack for 15 minutes. Unmold cakes onto rack. Cool completely.
4. Meanwhile, prepare glaze: Whisk together confectioners’ sugar, bourbon and butter in small bowl until smooth. Gradually stir in enough hot water to make good drizzling consistency. Cover; set aside.
5. When cake is cooled, drizzle with glaze. Let stand until glaze hardens. Decorate with berries and grapes.
