Witchy Way wrote:

> many years back i found a recipe for a fruitcake in the sunday
> supplement(coupon) section. now, i really hate fuitcake because i can't
> stand that candied citrus icky fruit stuff. but this one was different
>
> it called for dried apricots, raisins, marachino cherries, and canned
> pineapple. there was no liquor in the recipe. it looked sooooo good but
> i never got a chance to make it.
>
> does anyone have the recipe?
> thanks!
>
>

I use this recipe, but I also add chopped dried Turkish apricots, and
raisins, and chopped brazil nuts. Last time I made it I added some
diced prunes. Notice that there is no butter or shortening in this
cake. Sweetened dried pineapple works just as well as glasé pineapple,
and it's cheaper.

Best regards,
Bob

JUNE BENEFIELD'S CHERRY NUT CAKE
(I think my Mom copied this recipe from The Houston Chronicle)

1 pound candied cherries, cut in half (half red and
half green is nice)
1 pound chopped pecans
1 pound dates,chopped
1/2 pound candied pineapple
Batter:
1 1/2 cups all purpose flour
4 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder

Mix chopped fruits and nuts with 1/2 cup flour. Beat eggs. Add sugar,
remaining flour salt and baking powder. Beat slightly. Combine fruit-nut
mixture with batter. Mix with hands. (There's no other way to handle
the mass says June) Bake in a tube pan lined with two thickness of wax
paper or heavy brown paper that's been liberally greased. Bake 90
minutes at 325 degrees.