Chiquita Holiday Banana Fruit Cake
1 1/2 cups all-purpose flour — flour
1 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 cups pecan halves — or Brazil nuts
1 pound dates — pitted
8 ounces maraschino cherries — drained
3 cups banana — sliced
Glaceed fruits for decoration
|Sift flour with sugar, salt and baking powder into a large bowl. Add
nuts, dates and cherries and stir so that all nuts and fruits are covered
with flour mixture.
In another bowl beat bananas until mashed. Add eggs and continue beating
until well blended and mixture is light and fluffy. Fold into flour
Pour into 8x5x2 #/4 inch loaf pan which has been lined with brown paper
and greased well. (Pan will be full, but since the cake dose not rise
much. It will bake satisfactorily.) Bake in 300 degree over for 1 3/4 to
2 hours or until cake springs back when center is touched lightly with the
finger. cool in pan on rack 15 minutes.
Remove cake from pan and pull off brown paper. cool on rack. Frost with
confectioner’s sugar frosting. Decorate top as desired.
Wrap cake in transparent wrap or aluminum foil and store in cool place.
to serve, slice in thin slices with a sharp knife. In any event, let cake
stand overnight before cutting.
Makes one 3 1/2 pound fruit cake.