2 directions: 'Reserve ½ of both the red and green cherries and ¼ of the apricots
3 for garnish (optional). Dice remaining cherries and apricots. In a large bowl,
4 combine cherries, apricots, pecans and raisins. In another large bowl, with
5 electric mixer at low speed, beat flour with remaining ingredients except corn
6 syrup and cashews until blended, constantly scraping bowl. Increase speed to
7 medium and beat 3 minutes. Stir in fruit.
10 Pre-heat oven to 300. Line 9x13” pan with aluminum foil or parchment paper. Grease
11 lining. Pour batter into pan, packing down evenly to eliminate air pockets. Bake
12 1½ hours or until toothpick inserted in middle comes out clean. Cook cake in
16 To decorate cake: Cut reserved cherries in half; apricots into quarters. In a
17 1 quart saucepan over medium heat, heat corn syrup to boiling. Boil 2 minutes. Remove
18 from heat. Brush top of fruitcake with syrup. Arrange fruit and cashews on
19 top and brush with more syrup. Let dry an hour or so. Cut into smaller “loaves”,
20 seal with Saran Wrap, and refrigerate.'
28 name: candied red cherries (8 oz)
35 name: candied green cherries
63 name: all purpose flour
77 name: butter, softened
105 name: "baking powder\t\t\t\t½ t."
119 name: "baking soda\t\t\t\t¼ t."
140 name: "light corn syrup\t\t\tskip"
147 name: "whole cashews \t\t\tskip"
150 name: Lynn’s Non-Alcoholic Fruitcake
154 yield_: 9x13” - makes 3 loaves