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1
Combine the dried fruit, alcohol, honey, cinnamon stick, ginger slices and zests in a Dutch oven or large heavy pot.
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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.
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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!
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4
).
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5
Heat the oven to 275F and grease 5 mini (5 x 2 x 2) loaf pans.
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6
In a bowl, whisk together the flours, baking powder, egg replacer, spices and candied cherries.
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7
In a large bowl, beat together the butter, coconut oil and brown sugar until fluffy.
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8
Add the eggs and beat for 3 minutes.
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9
Scrape down the sides, add the flour mixture and beat until just combined (batter will be somewhat thin).
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10
Remove the cinnamon stick and ginger slices from the soaked fruit mixture and add it, along with any liquid.
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11
Stir until just combined.
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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).
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13
Let cakes cool in pans for 30 minutes, then carefully turn out onto a wire rack and cool fully.
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14
Wrap cooled cakes in plastic wrap, then foil, and keep at room temperature for up to 2 weeks, or freeze for longer storage.
