Fruitcake

Fruitcake? Many people cringe at the mere mention of fruitcake. However, I enjoy it, particularly a recipe I discovered in a magazine. I believe most people dislike the citron (candied fruit) commonly found in fruitcake recipes. But this recipe is different; it doesn't include citron, instead, it's packed with a variety of nuts, dried dates and maraschino cherries. I tend to make this fruitcake in the fall or during the Christmas season, and it freezes very well.

3 cups nuts, coarsely chopped (use a mixture of walnuts, pecans, hazelnuts and/or Brazil nuts, whatever you prefer and have on hand)

1 lb pitted dates, coarsely chopped

1 cup maraschino cherries, cut in half

3/4 cup flour

3/4 cup sugar

1/2 tsp baking powder

1/2 tsp salt

3 eggs

1 tsp vanilla extract

Pre-heat oven to 300F.

In a large bowl, combine the nuts, dates and cherries.  In another bowl, stir together flour, sugar, baking powder and salt; add this to the nut mixture. Using a large spoon, or your hands, toss this all together until the nuts and fruit are well-coated with the flour mixture.

In another small bowl, beat the eggs until foamy.  Stir in the vanilla. Fold the egg mixture into the nut mixture with a rubber spatula.  Mix well.

Line a 9x5x3 loaf pan with parchment paper and lightly grease or spray with cooking spray.  Pour the batter into the pan.

Bake at 300F for 1 hour and 45 minutes.  Cool for 10 minutes in the pan before removing.

Makes 24 servings.

Source:  Taste of Home Magazine

Janice