In bowl, mix cherries, citrus zest, raisins, currants, dates & almonds. Stirring in brandy; let stand 2 h, or overnight. Dredge soak fruit with 1/2 c flour.
Preheat oven 275 degrees F Grease an 8 x 8 x 3 inch fruitcake pan, line with parchment paper and grease again. In a small bowl, combine flour, baking soda, cloves, allspice, cinnamon and salt; put aside.
In a large bowl, cream butter until fluffy. Gradually add the brown sugar and eggs. Combine molasses and apple juice. Beat in butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Add floured fruit. Transfer to prepared pan.
Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted in the center of the cake comes out clean. Remove from the mold and remove the paper. Cold cake completely, & wrapping loosely in wax paper. store in a tightly closed box. Stored in airtight container.
Enjoy !
