Jewel toned fruitcake

Yield: 1 Servings

Measure 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 \N Eggs
1½ teaspoon Vanilla
1 cup Red & green candied pineapple, cutup

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

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