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A Jewel of a Fruitcake




Source of Recipe


"Betty Crocker's Cookbook"


Recipe Introduction


Betty Crocker - Adapted from original
"This is hands down the best Fruitcake I've ever had."



List of Ingredients




2 ounces Raisins
10 ounces pitted dates
1 cup red and green maraschino cherries
9 ounces nuts (1 1/2 cups) -- I like cashews
9 ounces red & green candied pineapple
3/4 cup all-purpose flour
3/4 cup sugar
3 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 Teaspoon salt


Recipe




Heat oven to 300°

Line 9X5X3" or 8 1/2X4 1/2X 2 1/2" Loaf pan with Aluminum Foil. Grease well.

Mix all ingredients.

Spread in pan.

Bake at 300° for about 1 3/4 hours or until wooden pick inserted in center comes out clean.

see notes


NOTES : Bake until wooden pick inserted in center comes out clean, about 1 3/4 hours. If necessary, cover with aluminum foil during the last 30 minutes of baking to prevent excessive browning. Remove from pan: cool. Wrap in plastic wrap and store in refrigerator.
If using self rising flour: omit baking powder and salt.
Refrigerating the Fruitcake for a day or two will help make it easier to slice on the thin side, and fruitcake should be cut into thin slices.
For best results cut with a sharp non-serated, or electric knife.