A really good Fruit cake reipe...
12-14-2010, 07:01 AM
#51
Senior Member
Join Date: Jun 2010
Location: Connecticut River, northern NH
Posts: 914
A former co-worker would bring this in for our last day before Christmas vacation began. It is oh so good!
RETTA'S JEWELED FRUITCAKE
1 package 8-ounces, dried apricots (2 cups)
1 package 8-ounces, pitted dates (1-1/2 cups)
3/4 pound whole Brazil nuts (2-1/2 cups)
1 cup drained red and green maraschino cherries
1/3 pound red and green candied pineapple cut up (1 cup)
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs (measures 1/2 to 2/3 cups)
1-1/2 teaspoons vanilla
Preheat oven to 300-degrees. Line loaf pan (9x5x3) with aluminum foil; grease
Leaving apricots, dates, nuts and cherries whole, mix all ingredients thoroughly. Spread evenly in pan.
Bake 1 hour 45 minutes or until wooden pick inserted in center comes out clean. If 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 cool place.
RETTA'S JEWELED FRUITCAKE
1 package 8-ounces, dried apricots (2 cups)
1 package 8-ounces, pitted dates (1-1/2 cups)
3/4 pound whole Brazil nuts (2-1/2 cups)
1 cup drained red and green maraschino cherries
1/3 pound red and green candied pineapple cut up (1 cup)
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs (measures 1/2 to 2/3 cups)
1-1/2 teaspoons vanilla
Preheat oven to 300-degrees. Line loaf pan (9x5x3) with aluminum foil; grease
Leaving apricots, dates, nuts and cherries whole, mix all ingredients thoroughly. Spread evenly in pan.
Bake 1 hour 45 minutes or until wooden pick inserted in center comes out clean. If 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 cool place.
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