| 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 <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.
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