Jeweled fruitcake

Yield: 1 Cake

Measure Ingredient
8 ounces Dried apricots
8 ounces Pitted dates (1 1/2cups)
¾ pounds Whole brazil nuts (2 1/2
\N \N Cups)
1 cup Drained red and green
\N \N Maraschino cherries
⅓ pounds Red and green candied
\N \N Pineapple cut up (about 1
\N \N Cup)
¾ cup Flour
¾ cup Sugar
½ teaspoon Baking powder
½ teaspoon Salt
3 \N Eggs
1½ teaspoon Vanilla

Heat oven to 300. Line loaf pan, 9x5x3 with aluminum foil - greased.

Leaving apricots, dates, nuts and cherries whole, mix all ingredients thoroughly. Spread mixture evenly in pan.

Bake 1 hours 45 minutes or until wooden pick inserted in center comes out clean. I necessary. cover with aluminum foil the last 30 minutes of baking to prevent excessive browning.

Remove from pan; cool.

Wrap in plastic wrap or aluminum foil; store in a cool place.

Recipe from Betty Crocker's Cookbook circa 1969.

Posted to EAT-L Digest 13 Sep 96 Date: Fri, 13 Sep 1996 20:11:46 -0700 From: Sheila Bluett <sheila@...>

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