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@...>