Recipe(tried): Cherry Grove Fruitcake

Cherry Grove Fruit Cake
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Dry ingredients:

1 1/2 cups dried sweet cherries
1 1/2 cups dried sour cherries
1 1/2 cups green candied cherries
1 1/2 cups marchino cherries
2 cups almonds (whole)
1 cup marzipan (1/4-1/2 inch chunks)
1 cup flour

Wet ingredients:

1 cup flour
1/2 cup butter
4 eggs (separated)
1 cup honey
1 cup marchino cherry juice
2 teaspoon almond extract
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking sodaMix dry ingredients together well so the cherries and almonds are covered with flour. In a separate container mix the wet ingredients except egg whites until light and fluffy. Stir this by hand into the cherries and almond
mixture. Beat egg whites until stiff and fold into mixture.

Put mixture in baking pans. Two bread loaf pans should work for this or an angelfood cake pan. Bake at 300 degree F for 45 minutes and then at 250 degree F for 2-3 hours until knife inserted in center comes out clean. Let cool and eat or store.

Liquor mix:

6 ounces irish whiskey
6 ounces congac (or cherry brandy but NOT cherry Flavored brandy)

May be stored in refrigerator for months. To store for an extended amount of time outside of refrigeration put cake in tight containers (heavy duty zip lock bags will work) and cover with liquor mix. The cake and dried cherries will absorb the liquor in a few months. If drying out add more liquor each year to remoisten.Enjoy with family and friends every year! Tell them the story of the little logging town in Oregon called Cherry Grove where cherry trees grow wild and excellent fruit cake comes from.