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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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It's a Christmas tradition for me to serve this fruitcake at parties and to give it to friends and family. Jam-packed with nuts and cherries, it puts a new spin on a holiday mainstay. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1 teaspoon baking powder |
1 teaspoon salt |
5-1/2 cups pecan halves |
2 jars (16 ounces each) maraschino cherries, drained and halved |
1 pound diced candied pineapple |
2 packages (8 ounces each) chopped pitted dates |
6 eggs |
1/2 cup apple juice |
1/4 cup light corn syrup |
Directions:
1. In a large bowl, combine the first four ingredients. Add the pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9-in. x 5-in. loaf pans. Press half of the mixture into each pan.
2. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans; carefully remove foil. Brush loaves with corn syrup. Cool completely. Yield: 2 fruitcakes.
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