Daisy’s Fruitcake
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 3 loaves.
I added pecans and candied fruits to an apple cake recipe for my Texan take on traditional English fruitcake. —Daisy Corene McHorse, San Saba, Texas
Ingredients
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3 cups chopped peeled tart apples (about 2 large)
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2 cups sugar
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1/2 cup apple juice
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3 large eggs, room temperature
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3/4 cup vegetable oil
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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2 teaspoons apple pie spice
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1 teaspoon baking soda
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1 teaspoon salt
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2 cups coarsely chopped pecans
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1/2 pound candied red cherries, halved
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1/2 pound candied green cherries, halved
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1/2 pound diced candied pineapple
Directions
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1.
Line three 8x4-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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely.
Nutrition Facts
1 slice: 174 calories, 7g fat (1g saturated fat), 13mg cholesterol, 88mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 2g protein.
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