Quick Holiday Fruitcake
1 package of our date bar mix
2/3 cup hot water
1/4 cup Gold Medal flour
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon each nutmeg and allspice
1 cup coarsely chopped nuts
1 cup candied cherries
1 cup cut-up dried apricots
1/2 cup cut-up candied pineapple
Apple Jelly Glaze (below)
Heat oven to 325°. Grease and flour loaf pan, 9 x 5 x 3 inches. Blend date filling from date bar mix package and hot water. Add crumbly mix, eggs, flour, baking powder and spices; mix thoroughly. Stir in nuts, cherries, apricots and pineapple. Spread mixture evenly in pan.
Bake about 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Cool thoroughly. Wrap in plastic wrap or aluminum foil; refrigerate. Glaze cake just before serving.
Apple Jelly Glaze: Heat 1/4 cup apple or currant jelly over low heat until smooth, stirring occasionally. Spoon over cake.
A refreshing topping for this fruitcake is Apricot Hard Sauce: Beat 1/4 cup soft butter until fluffy; gradually beat in 2 cups confectioners’ sugar. Stir in 1/4 cup preserves. Chill. About 1 cup.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.