Not Quite Grandma's Christmas Cake

• 6 ounces pitted prunes, chopped
• 6 ounces dried apricots, chopped
• 4 ounces sweetened dried pineapple, chopped
• 3 ounces dried apple rings, chopped
• 8 ounces dried figs, hard stem ends removed
• 8 ounces thompson seedless grapes
• 12 cup port wine
• 34 cup spiced rum
• 14 cup drambuie
• 14 cup sherry wine
• 2 tablespoons honey
• 1 (3 inch) cinnamon sticks
• 1 inch piece ginger, peeled and sliced
• 1 lemon, zest of
• 1 orange, zest of
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 2 tablespoons Ener-G Egg Substitute, powder
• 1 teaspoon salt
• 14 teaspoon nutmeg
• 14 teaspoon cinnamon
• 1 pinch clove
• 1 pinch allspice
• 1 pinch white pepper
• 1 pinch mustard powder
• 2 ounces chopped candied cherries
• 12 cup salted butter, softened
• 12 cup coconut oil (grandma used lard or shortening)
• 1 cup dark brown sugar, packed
• 2 large eggs, at room temperature

1. Combine the dried fruit, alcohol, honey, cinnamon stick, ginger slices and zests in a Dutch oven or large heavy pot.
2. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 10 minutes, until fruit mixture is plump and most of the liquid has been absorbed.
3. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand one week, stirring every few days (my grandma used to soak hers in a big jar for 8 months!
4. ).
5. Heat the oven to 275F and grease 5 mini (5 x 2 x 2) loaf pans.
6. In a bowl, whisk together the flours, baking powder, egg replacer, spices and candied cherries.
7. In a large bowl, beat together the butter, coconut oil and brown sugar until fluffy.
8. Add the eggs and beat for 3 minutes.
9. Scrape down the sides, add the flour mixture and beat until just combined (batter will be somewhat thin).
10. Remove the cinnamon stick and ginger slices from the soaked fruit mixture and add it, along with any liquid.
11. Stir until just combined.
12. Divide batter between the pans and bake for 2 hours and 30 minutes, deep brown and a knife comes out with slightly moist crumbs clinging to it (think brownies).
13. Let cakes cool in pans for 30 minutes, then carefully turn out onto a wire rack and cool fully.
14. Wrap cooled cakes in plastic wrap, then foil, and keep at room temperature for up to 2 weeks, or freeze for longer storage.

prunes, pineapple, apple rings, thompson, port wine, rum, drambuie, sherry wine, honey, cinnamon sticks, ginger, lemon, orange, flour, whole wheat flour, baking powder, egg substitute, salt, nutmeg, cinnamon, clove, allspice, white pepper, mustard powder, candied cherries, butter, coconut oil, brown sugar, eggs

Taken from www.food.com/recipe/not-quite-grandma-s-christmas-cake-525348 (may not work)