Recipe For Cooking Chiquita Holiday Banana Fruitcake

Toaster Oven Cakes :: Holiday Cakes

Chiquita Holiday Banana Fruitcake

1 1/2 C. sifted flour
1 C. sugar
1 1/2 tea. salt or less
1 1/2 tea. baking powder
2 C. lrg. pecan halves or whole Brazil nutmeats, do not chop
1 lb. whole dates (3 C. pitted)
1 (8 oz.) jar whole maraschino cherries, drained
3 C. sliced ripe bananas (3 to 4)
4 eggs
Glazed fruits for decoration

Sift flour with sugar, salt and baking powder into a lrg. bowl. Add nuts, dates and maraschino 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 mixture. Pour into 9 x 5 x 2 3/4-in. bread pan which has been lined with brown paper and prepared well. Bake at 300 degrees F for 1 3/4 to 2 hr. or until cake springs back when center is touched lightly with finger. Cool in pan on rack 15 min.

Remove cake from pan and pull off brown paper. Dust, if desired, with powderedsugar. Decorate top as desired. Let cake stand in cool place overnight before cutting.

Wrap in foil and store in refrigerator or cool place.

Makes 3 1/2 lb. fruitcake.