Jeweled Fruit Cake Recipe
Ingredients
| Dried apricots package | 1 | |
| Pitted dates package | 1 | |
| Brazil nuts | 3/4 pound | |
| 1 cup drained red and green maraschino cherries | ||
| 1/4 pound red and green candied pineapple, cut up | ||
| All purpose flour | 3/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 3 | |
| Vanilla | 1 1/2 Teaspoon | |
Directions
Heat oven to 300°.
Line loaf pan, 9 X 5 X 3 or 8 1/2 X 4 1/2 X 2 1/2 inches, with aluminum foil; grease.
Leave apricots, dates, nuts and cherries whole; mix all ingredients thoroughly.
Spread mixture evenly in pan.
Bake until wooden pick inserted in center comes out clean, 1 hour 45 minutes.
If necessary, cover with aluminum foil the last 30 minutes of baking to prevent excessive browning.
Remove from pan; cool.
Wrap; refrigerate or freeze.
Line loaf pan, 9 X 5 X 3 or 8 1/2 X 4 1/2 X 2 1/2 inches, with aluminum foil; grease.
Leave apricots, dates, nuts and cherries whole; mix all ingredients thoroughly.
Spread mixture evenly in pan.
Bake until wooden pick inserted in center comes out clean, 1 hour 45 minutes.
If necessary, cover with aluminum foil the last 30 minutes of baking to prevent excessive browning.
Remove from pan; cool.
Wrap; refrigerate or freeze.
Chef
