Serving Size / Yield
- 2 C. dried apricots
- 2 C. pitted dates
- 1 1/2 C. nuts
- 1 C. red and green candied pineapple, chopped
- 1 C. red and green maraschino cherries
- 3/4 C. sugar
- 1 C. flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. vanilla
- 3 lg. eggs
- light corn syrup, if desired
Heat oven to 350 degrees. Line 9 X 5-inch or 8 X 4-inch loaf pan with foil. Grease foil with shortening.
In large bowl, stir all ingredients except corn syrup until well mixed. Spread in pan.
Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with foil during last 30 minutes of baking to prevent excessive browning.
Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Allow loaves to cool completely and become firm before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.