Free Chiquita Holiday Banana Fruitcake Recipe
Makes: Makes 3 1/2 pound fruitcake.
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Ingredients
1 (8 ounce) jar whole maraschino cherries, drained
1 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt or less
1 cup granulated sugar
1 pound whole dates (3 cups pitted)
2 cups large pecan halves or whole Brazil nutmeats, do not chop
3 cups sliced ripe bananas (3 to 4)
4 eggs
Glazed fruits for decoration
How To Make Chiquita Holiday Banana Fruitcake
Easy Recipe Directions:
Sift flour with sugar, salt and baking powder into a large bowl. Add nuts, dates and maraschino cherries and stir so that all nuts and fruits are covered with flour mixture.
In another bowl beat bananas until mashed. Add eggs and continue beating until well blended and mixture is light and fluffy. Fold into flour mixture. Pour into 9 x 5 x 2 3/4-inch loaf pan which has been lined with brown paper and greased well. Bake at 300 degrees F for 1 3/4 to 2 hours or until cake springs back when center is touched lightly with finger. Cool in pan on rack 15 minutes.
Remove cake from pan and pull off brown paper. Dust, if desired, with confectioners' sugar. Decorate top as desired. Let cake stand in cool place overnight before cutting.
Wrap in foil and store in refrigerator or cool place.
In another bowl beat bananas until mashed. Add eggs and continue beating until well blended and mixture is light and fluffy. Fold into flour mixture. Pour into 9 x 5 x 2 3/4-inch loaf pan which has been lined with brown paper and greased well. Bake at 300 degrees F for 1 3/4 to 2 hours or until cake springs back when center is touched lightly with finger. Cool in pan on rack 15 minutes.
Remove cake from pan and pull off brown paper. Dust, if desired, with confectioners' sugar. Decorate top as desired. Let cake stand in cool place overnight before cutting.
Wrap in foil and store in refrigerator or cool place.
Make Chiquita Holiday Banana Fruitcake part of your meal today! Find other dishes that go well with this.
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