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Banana Fruit Cake

Holidaycooking's picture
Ingredients
  Pitted prunes 16 Ounce (1 Package)
  Dried apricots 8 Ounce (1 Package)
  Raisins 15 Ounce (1 Package)
  Diced mixed candied fruits and peels 16 Ounce (1 Package)
  Chopped pitted dates 8 Ounce (1 Package)
  Brandy 1⁄2 Cup (8 tbs)
  Packed brown sugar 2 Cup (32 tbs)
  Butter/Margarine 1 1⁄2 Cup (24 tbs), softened
  Eggs 6
  All purpose flour 3 Cup (48 tbs)
  Salt 2 Teaspoon
  Ground cinnamon 1 Tablespoon
  Ground nutmeg 1 Teaspoon
  Ground allspice 1 Teaspoon
  Ripe bananas 2 Large, mashed
  Walnut halves 2 Cup (32 tbs)
  Brandy 1 Tablespoon
Directions

Cut prunes and apricots into quarters.
In bowl combine prunes, apricots, raisins, candied fruits and peels, and dates.
Pour 1/2 cup brandy over fruit.
Cover; let stand overnight.
In large mixer bowl cream brown sugar and butter or margarine till fluffy.
Add eggs, one at a time; beat well after each.
Stir together flour, salt, and spices.
Add flour mixture alternately with banana to butter mixture.
Stir in nuts and fruit mixture.
Divide the 15 cups batter into any of the following very well-greased loaf pans .
Bake in 250°F oven till golden.
Cool in pans for 10 minutes; remove from pans.
Cool on rack.
Pour 1/2 cup brandy over tops of cakes.
Wrap in brandy-soaked cheese cloth; overwrap with foil.
Store in refrigerator.
Occasionally add additional brandy to soak cakes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Banana
Servings: 
30

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