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)
AntoniaJames is a trusted source on Bread/Baking.asked about 5 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.