(originally made 12/2009)
MIL called with a last minute request for me to make fruitcake for
FIL. There could not be any alcohol or nuts. I got some great ideas
from the TOHbb, but I had the ingredients on hand for this one I got
I was also make him a pumpkin pie & Pink Elephant popcorn,
so I wanted him to be able to reserve some of the goodies. I baked
this in my mini loaf pan rack, it made 5 mini loaves... Sort of. I
obviously overfilled them and it crawled all over the oven floor! Had a
little difficulty getting them out of the pan, but once I did they
cooled and wrapped very nicely. FIL kept one out and stuck the rest in
the freezer, and said it's delicious.
* Exported from MasterCook *
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour -- divided
2 cups Dried fruit mix
1 cup pecan pieces -- (used rice krispies)
3/4 cup butter or margarine -- softened (used butter)
1/2 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup light corn syrup
Line a 5 3/4- x 3 1/4-inch loafpan with brown paper; grease paper, and set pan aside.
Combine 1/2 cup flour, Dried Fruit Mix, and pecans, tossing gently to coat; set aside.
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating well. Add eggs, 1 at a time, beating well after each addition.
Combine remaining 1/2 cup flour, soda, and nutmeg; gradually add to butter mixture, beating at low speed until blended. Add corn syrup, beating just until blended. Stir in fruit mixture; spoon into prepared pan.
Bake at 350° for 1 1/2 hours. Cool in pan on a wire rack 10 minutes; remove from pan, and peel off paper. Cool completely on wire rack.
Yield: 1 loaf
* edit to add picture 12/23/2013