Fruit cake is hated by most and loved by the rest of us. However this recipe has been receiving rave reviews from the bakery. This months recipe is not only featured at the bakery this month, come in and sample a piece at the bakery, you'll be pleasantly surprised at just how tasty it is. This fruit cake recipe is not only gluten and wheat free, but it's also corn, soy, yeast, egg, dairy and nut free. It's also vegan. What's in it you ask? Well read on...
1 cup each of: chopped candied: fruit, citron, pineapple, red and green cherries.
Scoop contents into greased and lined bread pans until 75% full. Place in oven on middle rack and bake for at least 3.5 hours. Bread should be quite stiff to the touch and leave a skewer clean when inserted. (I've had to cook mine for about 4 hours or so) When cooked remove from oven and let sit in pans until cool. When cool remove from pans and wrap well. (This cake will last for quite a while on a shelf in an airtight container. However it likely won't last long once you taste it. Especially if you add more booze to it after it's cooked.)