Mother's christmas fruitcake

32 3/4\"slices

Ingredients

Quantity Ingredient
¾ cup Maraschino cherries
.undrained
1 16 oz jar ready to serve
.prunes in heavy syrup, un-
.drained
1¼ cup Sugar
¾ cup Vegetable shortening
4 Eggs
1 cup Chopped walnuts
3 tablespoons Whiskey
1 can (15 1/4 oz) unsweetened
.crushed pineapple,undrained
4 cups Flour
1 tablespoon Cinnamon
2 teaspoons Baking soda
1 teaspoon Ground cloves
½ teaspoon Salt
Vegetable cooking spray

Directions

1. Drain the cherries, reserving 3 T juice. Cut the cherries in half; set aside. Drain prunes, reserving 6 T syrup; pit prunes, and set aside. 2. Cream the sugar, shortening, and eggs at medium speed of a mixer for 2 minutes, or until smooth. Stir in cherries, reserved cherry juice, prunes, reserved prune syrup, walnuts and next 3 ingredients. Combine flour and next 4 ingredients; add to creamed mixture, and stir well. 3. 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 the center comes out clean. Let cool in pan 10 minutes on a wire rack, and then remove from pan and let cool completely. Store tightly wrapped in heavy-duty plastic wrap.

Yield: 32¾" slices. Note: One 8 oz package of 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 T cooking liquid to use in place of the 6 T drained syrup.

Calories: 224 (29% from fat); protein 3.7 g; fat 7⅒ gm; carb 38⅒ gm; fiber 1⅗ gm; Chol 28 mg; Iron 1⅖ mg; sodium 126 mg; calc 22 mg.

Source: Cooking Light Magazine, Nov./ Dec. 1994 Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

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