[Nous sommes désolés, mais cette page n'est pas disponible en français.]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 allÂpurpose flour
1 Tbsp. baking powder
1/2 tsp. salt
2/3 cup granulated sugar
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 9x5x3Âinch 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.