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Submitted by Edith Kandel, Crapaud

This is a holiday alternative to heavy fruitcake, and it's a fraction of the work.

1 3/4 cups all­purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
2/3 cup granulated sugar
1 egg
1/4 cup vegetable oil
1 cup milk
3 Tbsp. amaretto liqueur or milk (I use milk)
1 tsp. almond flavouring
1/2 cup coarsely chopped candied cherries
1/2 cup chopped glace pineapple
1/2 cup chopped mixed peel
1/2 cup toasted slivered almonds

Preheat oven to 350 F. Grease a 9x5x3­inch loaf pan. Measure all dry ingredients into a large bowl. Stir with a fork until blended. Beat liquid ingredients together and then pour them into the centre of the flour mixture. Immediately add the fruit, mixed peel and nuts and stir just until all dry ingredients are moistened. Batter will be lumpy. Turn into greased pan. Bake in preheated oven for 1 hour and 5 minutes to 11/4 hours or until knife inserted in centre of bread to bottom of pan comes out clean, except for a bit of fruit on it.