Chiquita Holiday Banana Fruitcake
1 1/2 cups sifted all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons salt or less
1 1/2 teaspoons baking powder
2 cups large pecan halves or whole Brazil nutmeats, do not chop
1 pound whole dates (3 cups pitted)
1 (8 ounce) jar whole maraschino cherries, drained
3 cups sliced ripe bananas (3 to 4)
Glazed fruits for decoration
Sift flour with sugar, salt and baking powder into a large bowl. Add nuts, dates and maraschino cherries and stir so that all nuts and fruits are covered with flour mixture.
In another bowl beat bananas until mashed. Add eggs and continue beating until well blended and mixture is light and fluffy. Fold into flour mixture. Pour into 9 x 5 x 2 3/4-inch loaf pan which has been lined with brown paper and greased well. Bake at 300 degrees F for 1 3/4 to 2 hours or until cake springs back when center is touched lightly with finger. Cool in pan on rack 15 minutes.
Remove cake from pan and pull off brown paper. Dust, if desired, with confectioners' sugar. Decorate top as desired. Let cake stand in cool place overnight before cutting.
Wrap in foil and store in refrigerator or cool place.
Makes 3 1/2 pound fruitcake.
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