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Title: Hawaiian Fruitcake
Categories: Dessert Holiday
Yield: 1 Servings
| 3/4 | c | Sugar |
| 3/4 | c | Flour |
| 3/4 | ts | Salt |
| 1/4 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 10 | oz | Pitted whole dates |
| 8 | oz | Glaceed pineapple pieces |
| 5 | oz | Macadamia nuts; chopped |
| 3 | Eggs | |
| 1/2 | ts | Brandy extract |
| Rum |
Preheat oven to 300 degrees. Grease loaf pan and line bottom with greased waxed paper.
In large bowl, mix dry ingredients, coat nuts and fruit well. * Beat eggs until thick and lemon-colored. Fold in eggs and brandy extract, pour into loaf pan.
Bake 1 1/2 hours. Cool 10 minutes, turn out onto rack. Peel off paper, garnish.
If you wish, soak clean cloths in rum, then wrap fruitcake and store.
NOTES : Save a few pieces fruit and nuts for garnish. Posted to MM-Recipes
Digest V4 #7 by Elaine Pineau previous next