A really good fruit cake recipe, one you can eat the same day you make it, even better if you let sit for awhile.
INGREDIENTS (for 1 servings):
- 1 1/2 cups raisins
- 1 cup red and green candied cherries
- 3/4 cup dates, pitted and chopped
- 3/4 cup finely diced candied pineapple
- 3/4 cup chopped walnuts
- 1/2 cup flaked coconut
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter
- 1 1/4 cups white sugar
- 1 teaspoon lemon zest
- 4 eggs
- 2 teaspoons lemon juice
PREPARATION:
Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper, and grease well.
In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, nuts, and coconut. Stir until all fruit is coated.
In another large bowl, cream the butter or margarine with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
Bake for 2 hours. Cool.