Recipe - Jewel Toned Fruitcake

2 cup Dried apricots
2 cup Pitted dates
1 cup Red or green maraschino
cherries, drained
1 One half cup Brazil nuts
Three fourths cup Flour
Three fourths cup Sugar
One half teaspoon Baking powder
One half teaspoon Salt
3 Eggs
1 One half teaspoon Vanilla
1 cup Red & green candied
pineapple, cutup

Heat oven 300°. Line a loaf pan 9x5x3 or 8x4x2 with foil. grease foil.
Leaving apricots, dates, cherries and nuts whole, combine all ingredients
in large bowl, mix thoroughly. Spoon into prepared pan, spread evenly. Bake
1 hr. 45 min or until wooden pick comes out clean. If cake becomes too
dark, cover with foil last 30 min of baking. Remove from pan, cool. Store
in foil. Makes l loaf.

Recipe by: Betty Crockery, Holiday Hostess Recipes, 1968

Posted to recipeludigest Volume 01 Number 224 by RecipeLu
recipelu@geocities.com on Nov 08, 1997