Recipe by Carol
"This is a large recipe that is rich and dark. Make a few weeks ahead of time. The walnuts can be chopped or left whole."
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candied mixed fruit
1 (16 ounce) jar
maraschino cherries, drained
1 1/4 cups
dates, pitted and chopped
1 (15 ounce) can
crushed pineapple with juice
2 1/4 cups
unsweetened cocoa powder
This is an excellent recipe. I played with the fruits added - included dried cherries, bleuberries and cranberries to substitute for some of the raisins. I also included some chopped candied papaya and pineapple. The key is mixing all the fruit with the flour first. That way the fruit does not sink to the bottom of the cake. Thanks for the great recipe.
I hate fruitcake... BUT this was actually really tasty. It's strong, moist, and not at all bland. My step-dad loves fruitcake and has asked me to make it every Christmas from now on... I guess I will be using this recipe for the next 25+ years since he's only 50.
Wonderful fruitcake. Easy to make. It made 10 small loaves and baked in 2 hrs. It is moist, heavy and very rich. It is a keeper.
Used pecans instead of walnuts. Sprinkled a tablespoon of brandy over each loaf for 7 days before serving. Everyone loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 140
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This light, delicious fruitcake features dried, not candied, fruit.
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