Quick Fruitcake
Quick Fruitcake
(Yield: 1 9x5x3-inch loaf)
1 package date-bar mix
2/3 cup hot water
3 eggs
1/4 cup all-purpose flour
3/4 teaspoon baking powder
2 Tablespoons light molasses
1 teaspoon cinnamon
1/4 teaspoon nutmeng
1/4 teaspoon allspice
1 cup walnuts
1 cup chopped, candied fruit
1 cup raisins
Heat oven to 325 degrees. Grease and flour 9x5x3-inch loaf pan.
Combine date filling from date-bar packaged mix with hot water in a large bowl. Add crumbly mix, eggs, flour, baking powder, molasses and spices; blend well.
Fold in nuts and fruit thoroughly. Pour into prepared pan.
Bake about one hour and 20 minutes or until wooden pick stuck in center comes out clean. Cool. Wrap well in transparent plastic wrap.
Store in a cool place for 2 or 3 days before slicing.
(Yield: 1 9x5x3-inch loaf)
1 package date-bar mix
2/3 cup hot water
3 eggs
1/4 cup all-purpose flour
3/4 teaspoon baking powder
2 Tablespoons light molasses
1 teaspoon cinnamon
1/4 teaspoon nutmeng
1/4 teaspoon allspice
1 cup walnuts
1 cup chopped, candied fruit
1 cup raisins
Heat oven to 325 degrees. Grease and flour 9x5x3-inch loaf pan.
Combine date filling from date-bar packaged mix with hot water in a large bowl. Add crumbly mix, eggs, flour, baking powder, molasses and spices; blend well.
Fold in nuts and fruit thoroughly. Pour into prepared pan.
Bake about one hour and 20 minutes or until wooden pick stuck in center comes out clean. Cool. Wrap well in transparent plastic wrap.
Store in a cool place for 2 or 3 days before slicing.
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