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Very Berry Fruitcake




Source of Recipe


by Marsha


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3807.1

List of Ingredients




2/3 cup dried strawberries
2/3 cup dried raspberries
1/3 cup dried blueberries
1/3 cup currants
1/3 cup dried cranberries
½ cup plus 2 Tbs Kirsch (cherry flavored liqueur)
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
8 tablespoons butter
¾ cup packed brown sugar
2 eggs
2 tablespoons milk
¼ cup un-sulfured molasses
2/3 cup chocolate chips or chopped pecans

Recipe



In a plastic container or zip-lock bag, soak the dried fruit in ¼ cup of the Kirsch for at least a day, covered tightly and at room temperature.

Then preheat the oven to 325 degrees F. Butter and line a 6-inch round pan or 4 x 8½ inch loaf pan with parchment paper.

Whisk together the flour, baking powder, salt and cinnamon. Cream the butter and sugar until fluffy and add the eggs, one at a time. Add the flour in three batches, alternating with the milk and molasses. Stir in the fruit/Kirsch mixture and chocolate and/or nuts.

Pour into prepared pan and bake for 55 minutes to 1 hour. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of Kirsch.

Place a piece of parchment paper, large enough to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1-tablespoon Kirsch. Place the cheesecloth on top of the parchment paper, and unmold the cake on top of it.

Sprinkle the top and sides of the cake with the remaining Kirsch. Wrap the cake, pressing the cheesecloth closely to the surface of the cake. Place the cake in an airtight tin (or plastic container, and let age for at least 4 weeks. If storing longer, douse with additional Kirsch for every 4 weeks of storage.