Festive FruitcakeSubmitted by: 4A-HEALTHY-BMI
IntroductionAccording to the text, this has "70% of the calories of a traditional recipe."
My neighbor Irene found this recipe in a magazine years ago and makes it every year. I'm putting it in so I'll know what I'm eating! According to the text, this has "70% of the calories of a traditional recipe."
My neighbor Irene found this recipe in a magazine years ago and makes it every year. I'm putting it in so I'll know what I'm eating!
6 oz dried mixed fruit
1/2 c raisins
1/3 c pecans crushed
1/4 c chopped maraschino cherries
1 T brandy
8 oz canned crushed pineapple
1 c flour
1 t baking powder
1/2 t cinnamon
1/2 t nutmeg
1/4 c brown sugar
2 T molasses
2 T margarine, melted
In a large mixing bowl stir together the flour, backing powder, cinnamon, and nutmeg. Stir in the fruit mixture and drained pineapple.
In a small mixing bowl use a fork or wire whisk to beat the egg and egg white till combined. Add 2 tablespoons of the reserved pineapple juice, brown sugar, molasses, and margarine. Use the fork or whisk to beat well. Stir pineapple juice mixture into the fruit mixture.
Turn fruit mixture into prepared loaf pan; spread fruit mixture evenly. Bake in a 325 F oven 55 to 60 minutes or until a toothpick comes out clean from the center. Place the fruitcake on a wire rack to cool.
Remove from pan. Wrap fruitcake in a cheesecloth soaked in remaining pineapple juice or brandy. Wrap in clear plastic; chill at least 24 hours or up to 2 weeks. Makes 24 37g servings. (One loaf is 885 g)