1Tbspmixed spiceblend of cinnamon, nutmeg, clove, ginger and allspice
Instructions
Combine cherries, candied peel, dates, zest and raisins in a bowl. Cover with liqueur and let soak for 30 minutes. Drain the liquid (reserve) and set aside.
Cream together the butter and sugar, then add eggs in one at a time. Stir in the Parisian essence, the fruit mixture, and the almonds. Set aside.
In another bowl, mix together the flour, baking powder, salt, xanthan gum, and spices. Then mix in with the wet ingredients, stirring until just combined.
Pour batter in a greased/lined 8” pan and bake 300°F for 1 and 3/4 to 2 hours, or until a skewer inserted into the center of the cake comes out clean (if the top of the cake begins to brown too quickly, loosely cover it with aluminum foil).
Remove the cake from the oven and pour on the reserved liqueur while the cake is still very hot.
Cool for 30 minutes, then turn out on a wire rack to cool completely. Frost with almond flavored icing if desired.
Notes
Parisian essence is a syrup made from sugar and water. It has a burnt smoky flavor, and is black in color.