Christmas Special Fruitcake

by olga

Servings: 24 servings

INGREDIENTS

3 cups coarsely chopped Brazil nuts, walnuts, pecans or hazelnuts
1 pound pitted dates, coarsely chopped (about 2 full cups)
1 cup halved maraschino cherries
3/4 cup all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract

INSTRUCTIONS

In a mixing bowl, combine nuts, dates and cherries In another bowl, combine flour, sugar, baking powder and salt; stir into nut mixture until nuts and fruit are well coated. Beat eggs until foamy; stir in vanilla.

Fold into nut mixture and mix well. Pour into a greased and waxed paper lined 9 inch by 5 inch by 3 inch loaf pan.

Bake at 300 F. for 1 hour and 45 minutes. Cool for 10 minutes; remove from pan to a wire rack. Yield: 24 servings.

Country Cooking

CHEF COMMENTS

Removing fruitcakes from their pans can be difficult unless the pan is lined with waxed paper. This is my favourite fruitcake. It is filled with 3 cups of nuts, dates and maraschino cherries. I use dates from the health food store which are dry and delicious. This is not too sweet or cloying or bitter. This cake has no fat in it. I make it all the time. Don’t wait until Christmas, it is very easy and quick. It will soften overnight.

Tagged: cakes, desserts, fruitcake add tags

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