Jeweled Fruitcake
8 ounces of dried apricots
8 ounces of pitted dates (1 1/2cups)
3/4 pound of Whole brazil nuts (2 1/2 Cups)
1 cup drained red and green Maraschino cherries
1/3 pound of Red and green candied Pineapple cut up (about 1 cup)
3/4 cup of flour
3/4 cup of sugar
1/2 teaspoon of baking powder
1/2 teaspoon of salt
3 Eggs
1 1/2 teaspoons of vanilla
Heat oven to 300ºF. Line loaf pan, 9x5x3 with aluminum foil - greased. Leaving apricots, dates, nuts and cherries whole, mix all ingredients thoroughly. Spread mixture evenly in pan. Bake 1 hours 45 minutes or until wooden pick inserted in center comes out clean. I necessary. cover with aluminum foil the last 30 minutes of baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap or aluminum foil; store in a cool place. Recipe from Betty Crockers Cookbook circa 1969. Posted to EAT-L Digest 13 Sep 96 Date: Fri, 13 Sep 1996 20:11:46 -0700 From: Sheila Bluett The Fruitcake Store & Gifts | 
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