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@...>