| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | Cakes, Holiday | 2 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 1/2 | c | Packed brown sugar |
| 1 | ts | Salt |
| 1 | ts | Double-acting baking powder |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| 1/4 | ts | Ground cloves |
| 1 | c | Salad oil |
| 1/2 | c | Orange juice |
| 2 | tb | Molasses |
| 4 | Eggs | |
| 2 | Bananas; chunked | |
| 1 | c | Chopped dates |
| 1 | lb | Mixed fruit; * see note |
| 2 | c | 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 275 degrees 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 <[email protected]> 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.
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