Jewel toned fruitcake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried apricots |
| 2 | cups | Pitted dates |
| 1 | cup | Red or green maraschino cherries, drained |
| 1½ | cup | Brazil nuts |
| ¾ | cup | Flour |
| ¾ | cup | Sugar |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 3 | Eggs | |
| 1½ | teaspoon | Vanilla |
| 1 | cup | Red & green candied pineapple, cutup |
Directions
Heat oven 300°. Line a loaf pan 9x5x3 or 8x4x2 with foil. grease foil.
Leaving apricots, dates, cherries and nuts whole, combine all ingredients in large bowl, mix thoroughly. Spoon into prepared pan, spread evenly. Bake 1 hr. 45 min or until wooden pick comes out clean. If cake becomes too dark, cover with foil last 30 min of baking. Remove from pan, cool. Store in foil. Makes l loaf.
Recipe by: Betty Crockery, Holiday Hostess Recipes, 1968 Posted to recipelu-digest Volume 01 Number 224 by RecipeLu <recipelu@...> on Nov 08, 1997