Fruit Cake Fondue
|Date bar mix||14 Ounce (1 package)|
|Hot water||2⁄3 Cup (10.67 tbs)|
|Eggs||3 , beaten|
|Orange marmalade||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Chopped candied red cherries||1 Cup (16 tbs)|
|Lemon sauce||1 Cup (16 tbs) (adjust quantity as needed)|
Combine filling mix from date bar package and hot water in a large mixing bowl; mix well.
Add remaining date bar mix, eggs, marmalade, flour, baking powder, and spices; mix well.
Stir in pecans, raisins, and candied cherries.
Spoon batter into a brown paper-lined and greased 9- x 5- x 3-inch loaf pan.
Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan.
Remove from pan, and cool completely on a wire rack.
Cut fruitcake into 3/4 -inch cubes with an electric knife.
Serve with warm Lemon Sauce.