Sort ingredients
lizlykins
QR Code
Listen
PdfPreheat oven to 300°F. Grease a 9x5-inch loaf pan, then line with parchment paper, leaving overhang on long sides.
Beat together butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, 2 minutes. Beat in eggs and orange juice until combined.
Whisk together flour and baking powder in a medium bowl. Reserve ¼ cup of flour mixture. Mix remaining flour mixture into batter until well blended. Toss raisins and cherries with reserved ¼ cup flour mixture (this will keep them from sinking to bottom of cake). Add floured raisins and cherries to batter; fold in just until combined. (Batter will be very thick.) Spread batter in prepared pan.
Bake until an instant-read thermometer inserted into center registers 200°F to 209°F, about 2 hours. Let cool on a wire rack 15 minutes. Loosen short ends of cake with a thin metal spatula or knife. Remove cake from pan. Cool completely on wire rack. If you like, frost with Buttercream Frosting and garnish with additional cherries just before serving.