I'd like to substitute dried cherries for candied cherries in a whiskey cake recipe that's essentially a pound cake with nuts, raisins, etc.
You soak a pound of candied cherries and 1/2 pound of raisins in a pint of whiskey overnight. You add the soaked fruit and the liquid to the batter. Dried cherries will soak up more whiskey, plus they'll create a greater volume of cherries, once soaked. Should I do a test run to see how much soaking liquid is left using the candied cherries, and then work from there? (I really don't want to, as the current recipe using two large loaf pans provides more than enough whiskey cake for my holiday baking needs.) Also, how many dried cherries would you use? I use the tart ones. Thanks so much, everyone. ;o)