Hawaiian fruitcake

40 Servings

Ingredients

Quantity Ingredient
1 cup Seedless raisins
¾ cup White raisins
⅔ cup Citron; diced
1¼ Diced candied pineapple; diced
¾ cup Candied cherries
⅓ cup Dates; chopped
¼ cup Candied orange peel; diced
¼ cup Candied lemon peel; diced
1¼ cup Macadamia nuts; chopped
1¼ cup Coconut; shredded
1 tablespoon Brandy
1 tablespoon Dry sherry
½ teaspoon Ginger juice
1⅓ cup All-purpose flour
⅔ cup Butter
1 cup Brown sugar; packed
4 larges Eggs
½ teaspoon Baking soda
½ teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ground cloves
½ cup Guava jelly

Directions

This makes two loaves. Grease two 9x5x3 inch loaf pans and line with greased brown paper. Blend the ginger juice, brandy and sherry with the fruit, nuts and peels. Add ¾ cup of flour and set aside. Cream the butter and brown sugar. Add the eggs, one at a time and beat well after each addition. Sift the remaining flour with the spices and baking soda. Add to creamed mixture and mix well. Add the fruit mixture making sure that the batter is completely mixed. Pour into prepared pans. Bake at 275F for 3 hours. Cool completely and then brush with additional brands, wrap in cheese cloth or linen towel and then wrap with aluminum foil. Store in cool place. Brush with additional brandy at least once more (about two weeks after baking).

Delicious! Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Jul 24, 1997

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