Daisy's Fruitcake Recipe

Daisy's Fruitcake Recipe photo by Taste of Home

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Daisy Corene McHorse of San Saba, Texas has given a new twist to fruitcake. "To a fresh apple cake recipe, I add pecans plus candied fruits," she says.

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Daisy's Fruitcake Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 48 Servings

15 60 75

Ingredients

3 cups chopped peeled tart apples (about 2 large)
2 cups sugar
1/2 cup apple juice
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons apple pie spice
1 teaspoon baking soda
1 teaspoon salt
2 cups coarsely chopped pecans
1/2 pound candied red cherries, halved
1/2 pound candied green cherries, halved
1/2 pound diced candied pineapple

Directions

Line three 9-in. x 5-in. loaf pans with waxed paper; grease the paper and set aside. In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes. In a bowl, combine the eggs, oil and vanilla. Add to apple mixture; mix well. Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well. Fold in pecans, cherries and pineapple. Pour into prepared pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely. Yield: 3 loaves.

Editor's Note: Fruitcakes may be baked in eight 5-3/4-in. x 3-in. x 2-in. loaf pans; bake for 40-45 minutes.

Nutritional Facts 1 serving (1 slice) equals 174 calories, 7 g fat (1 g saturated fat), 13 mg cholesterol, 88 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Daisy's Fruitcake in Taste of Home December/January 2001, p65