Fruit Cake Fondue Recipe
Ingredients
| Date package | 1 | |
| Hot water | 2/3 Cup (16 tbs) | |
| Eggs | 3 Small, beaten | |
| Orange marmalade | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Baking powder | 1/4 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Raisins | 1 Cup (16 tbs) | |
| 1 cup chopped candied red cherries Lemon Sauce | ||
Directions
Combine filling mix from date bar package and hot water in a large mixing bowl; mix well.
Add remaining date bar mix, eggs, marmalade, flour, baking powder, and spices; mix well.
Stir in pecans, raisins, and candied cherries.
Spoon batter into a brown paper-lined and greased 9- x 5- x 3-inch loaf pan.
Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan.
Remove from pan, and cool completely on a wire rack.
Chill overnight.
Cut fruitcake into 3/4 -inch cubes with an electric knife.
Serve with warm Lemon Sauce.
Add remaining date bar mix, eggs, marmalade, flour, baking powder, and spices; mix well.
Stir in pecans, raisins, and candied cherries.
Spoon batter into a brown paper-lined and greased 9- x 5- x 3-inch loaf pan.
Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan.
Remove from pan, and cool completely on a wire rack.
Chill overnight.
Cut fruitcake into 3/4 -inch cubes with an electric knife.
Serve with warm Lemon Sauce.
Chef
