Recipe - Holiday Fruitcake

3 cup Allpurpose flour
1 One half cup Packed brown sugar
1 teaspoon Salt
1 teaspoon Doubleacting baking powder
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
One fourth teaspoon Ground cloves
1 cup Salad oil
One half cup Orange juice
2 tablespoon Molasses
4 Eggs
2 Bananas; chunked
1 cup Chopped dates
1 pound Mixed fruit; * see note
2 cup Pecans; chopped

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 2One half to 3 hours. Cover with foil
last hour to keep from overbrowning. 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 EATL 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 readymade 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
One half cup chopped dried apricots make a wonderful addition. Stays
moist and delicious if wrapped tightly and stored a few days. Freezes very
well.