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LOCATION: Recipes >> Cake Recipes >> Fruit 37

Print this Recipe    Fruit 37

Christmas Fruitcake
Yield: 32 servings

3/4 cup maraschino cherries,undrained
16 oz (1 jar) ready-to-serve prunes in heavy syrup, undrained
1 1/4 cups sugar
3/4 cup vegetable shortening
4 eggs
1 cup walnuts, chopped
3 Tbsp whiskey
1 can (15 1/4-ounce) unsweetened crushed pineapple, undrained
15 oz (1 box) raisins (about 2 1/2 cups)
4 cups all-purpose flour
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp ground cloves
1/2 tsp salt
cooking spray

Drain cherries, reserving 3 Tbsp juice. Cut cherries in half, set
aside. Drain prunes, reserving 6 Tbsp syrup, pit prunes, and set
aside. Cream sugar, shortening, and eggs at medium speed for 2
minutes or until smooth. Stir in cherries, reserved cherry juice,
prunes, reserved prune syrup, walnuts, and next three ingredients.
Combine flour and next four ingredients, add to creamed mixture,
and stir well.

Spoon batter into a 10-inch tube pan coated with cooking spray.
Bake at 350F for 1 hour and 15 minutes or until a wooden pick
inserted in center comes out clean. Let cool in pan 10 minutes on
a wire rack, remove from pan and let cool completely. Store tightly
wrapped in heavy-duty plastic wrap. Yield: 32 servings (serving
size: 1 3/4-inch slice).

Note: One (8-ounce) package bite-sized prunes can be substituted
for the ready-to-serve prunes. To stew prunes, combine prunes and
2 cups of water in a medium saucepan, and bring to a boil. Cover,
reduce heat, and simmer for 10 minutes or until tender. Drain,
reserving 6 Tbsp cooking liquid to use in place of the 6 Tbsp
drained syrup. For small loaves: Spoon 1/2 cup batter into each
of 20 (4 x 2 1/2-inch) mini loaf pans coated with cooking spray.
Bake at 350F for 30 minutes. Or: Spoon 1 1/4 cups batter into each
of 8 (5 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at
350F for 50 minutes.

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