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Fruit Cake Fondue

editor's picture
Ingredients
  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)
Directions

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.
Chill overnight.
Cut fruitcake into 3/4 -inch cubes with an electric knife.
Serve with warm Lemon Sauce.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
1

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