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Cherry Fruit Cake


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This recipe makes the quantity of a 3-tier wedding cake (perfectly suited for a Canadian wedding cake, which is the traditional flavor dating back to the Middle Ages!).

Ingredients (combine and let stand overnight):

2 cups raisins
1 cup currants
1 cup dates, chopped
1 cup cherries, chopped
2 cups additional chopped fruit (dried prunes, apricots, pears, apples, or more of the above....)

Pour over:

1/2 Cup Tabletree Cherry Juice and brandy. Next day - dredge with 1/2 cup whole wheat flour.

Sift Together:

1 1/2 cups whole wheat flour
1/2 tsp baking soda
1 tsp cloves
1 tsp cinnamon
1 tsp allspice

1 cup butter

Beat In:
2 cups honey
6 eggs

In a separate bowl combine:
3/4 cup Tabletree Cherry Reduction 
3/4 cup apple juice

Add sifted dry ingredients alternately with liquids to the creamed ingredients. Add fruit. Line pans with brown paper. The brown paper takes up some of the grease. Bake at 275° F for 3-3 1/2 hours. Does not require aging.




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