Festive Fruitcake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
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 egg 1egg white 1/4 c brown sugar 2 T molasses 2 T margarine, melted
Spray an 8x4x2 in loaf pan with nonstick spray coating. In a medium mixing bowl combine the mixed dried fruit bits, raisins, chopped pecans, chopped maraschino cherries, and the 1 T brandy; toss the fruit mixture lightly. Drain the crushed pineapple well, reserving the juice. Set aside.
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)
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)
Nutritional Info Amount Per Serving
- Calories: 145.0
- Total Fat: 3.7 g
- Cholesterol: 11.6 mg
- Sodium: 60.9 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.9 g
- Protein: 2.2 g
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