Jeweled Fruit Cake
|Dried apricots||8 Ounce (1 Package)|
|Pitted dates||8 Ounce (1 Package)|
|Whole brazil nuts||3⁄4 Pound|
|Drained red and green maraschino cherries||1 Cup (16 tbs)|
|Red and green candied pineapple||1⁄4 Pound, cut up|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
Heat oven to 300°.
Line loaf pan, 9 X 5 X 3 or 8 1/2 X 4 1/2 X 2 1/2 inches, with aluminum foil; grease.
Leave apricots, dates, nuts and cherries whole; mix all ingredients thoroughly.
Spread mixture evenly in pan.
Bake until wooden pick inserted in center comes out clean, 1 hour 45 minutes.
If necessary, cover with aluminum foil the last 30 minutes of baking to prevent excessive browning.
Remove from pan; cool.
Wrap; refrigerate or freeze.