ALICE TRANT recommends this recipe.
Ingredients:
1-3/4 cups all-purpose flour
1-3/4 cups sugar
1-1/4 tsp baking powder
¾ tsp salt
2 cups dried apricots or dates or combination, chopped
16 oz walnuts, chopped (almonds or brazil nuts can be used)
1 cup pecan halves
1 jar (10 oz) maraschino cherries, drained
6 eggs
1-1/2 tsp vanilla extract
Dash of mace or cinnamon, if desired
Preparation time: 15 min Bake time: 40 min + cooling Yield: Makes 5 mini loaves
1) In a large bowl, combine the dry ingredients. Stir in apricots/dates, nuts and cherries. In small bowl, Beat eggs and vanilla, stir into the dry ingredients just until moistened. Spoon into 5 greased and floured mini loaf pans (6-1/2” L x 3-1/2” W x 2” D) Loaf pans will be ¾ full.
2) Bake at 325 for 40-50 minutes of until a toothpick inserted near the center comes out clean. Cool for 10 minutes, *** remove from the pans to wire racks. Cool completely before slicing.
***If desired, you can make a syrup to pour over the fruit loaves. One of my favorites is: Frangelica liquer, confectioner’s sugar & butter. Melt butter, add Frangelica & confectioner’s sugar. Stir constantly as it boils down to desired consistency (syrupy). Pour syrup over the loaves just after taking out of the oven. Adding the syrup makes a more moist loaf.