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Holiday Fruitcake
Holiday Fruitcake 3 cups of all-purpose flour 1 1/2 cups of packed brown sugar 1 teaspoon of salt 1 teaspoon of double-acting baking powder 1 teaspoon of ground cinnamon 1 teaspoon of ground nutmeg 1/4 teaspoon of ground cloves 1 cup of salad oil 1/2 cup of orange juice 2 tablespoons of molasses 4 Eggs 2 Bananas, chunked 1 cup of chopped dates 1 pound of mixed fruit; * see note 2 cups of pecans, chopped | Instructions: 1. Mix all ingredients except dried fruit, pecans, candied fruit and dates. Beat 3 minutes with mixer on high speed. After mixing well, stir in the remaining ingredients. 2. Line 2 loaf pans (9 x 5 x 3) with waxed paper and grease well. Pour in mixture and bake at 275ºF. for 2-1/2 to 3 hours. Cover with foil last hour to keep from over-browning. Remove from pan and cool completely. Freeze this if you wish; thaw slowly. Yield: 2 loaves of fragrant, delicious Christmas cakes. Recipe By : Jo Anne Merrill Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 06:10:34 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : A fruitcake I developed over time, since my family did not like the usual types. The choice of the dried and candied fruits makes all the difference in whether this will taste truly unique and homemade or more like a ready-made purchased cake. When choosing candied fruit, I use only very good quality and NEVER use citron. This one uses bananas and molasses in the batter, and 1/2 cup chopped dried apricots make a wonderful addition. Stays moist and delicious if wrapped tightly and stored a few days. Freezes very well. |