Not Your Mama’s Fruitcake

1 ¾ c flour

1 tsp baking powder

1 c brown sugar

3 eggs

1 tsp vanilla extract

½ tsp nutmeg

1 tsp allspice

1 c almonds

½ tsp ginger

1 tsp cinnamon

1 ½ c orange juice

1 c butter (equals 2 sticks)

1 tsp salt

Zest of one lemon

Scant bit of agave syrup

1 jar maraschino cherries (6 or 8 oz)

2 c dried mixed fruit (we had blueberries, figs, raisins and apples)

Bring dried fruit and orange juice to a boil in a small saucepan.  Reduce heat to low and simmer for 20 minutes.  Set to the side to cool.  Preheat oven to 300 F.  Add all dry ingredients to a large bowl and set to the side.  Beat eggs and zest of lemon in a small bowl and set to the side.  Once the fruit mixture is cooled, about 20 minutes, stir in eggs and stir to combine.  Add the wet ingredients to the dry ingredients and stir to combine.  Prepare a spring form pan with non stick cooking spray or butter.  Put parchment paper down in the bottom of the spring form pan.  Spray with cooking spray or butter.  Pour cake mixture into prepared pan and put in a preheated 300 F oven.   Cook for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.  Remove from oven and let cool for a few minutes.  Brush agave syrup over the top of the cake while still warm.  Cool completely before cutting.  It’s even better once put in the fridge and cut the next day.