Hawaiian Fruitcake

Title:
Hawaiian Fruitcake

Yield:
40 Servings

Categories:
Cakes,
Family,
Holidays




Ingredients:





     1 c  Seedless raisins


   3/4 c  White raisins


   2/3 c  Citron; diced


 1 1/4    Diced candied pineapple;


          -diced


   3/4 c  Candied cherries


   1/3 c  Dates; chopped


   1/4 c  Candied orange peel; diced


   1/4 c  Candied lemon peel; diced


 1 1/4 c  Macadamia nuts; chopped


 1 1/4 c  Coconut; shredded


     1 tb Brandy


     1 tb Dry sherry


   1/2 ts Ginger juice


 1 1/3 c  All-purpose flour


   2/3 c  Butter


     1 c  Brown sugar; packed


     4 lg Eggs


   1/2 ts Baking soda


   1/2 ts Cinnamon


   1/2 ts Nutmeg


   1/4 ts Ground cloves


   1/2 c  Guava jelly






 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 3/4 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@prodigy.com (MS MARY E SPERO) on Jul 24, 1997