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Banana Fruit Cake
3/4 c Butter
2 c Brown sugar
4 Eggs
2 1/2 c All-purpose flour
1 c Walnuts; chopped
3 c Candied fruit
1 c Pineapple
2 c Dates; chopped
1 tb Orange juice
1 ts Orange rind; grated
1/2 ts Orange extract
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1 ts Ground cinnamon
1 1/2 c Mashed bananas
Prepare two 2 loaf pans (9" x 5") and preheat the oven to 300 F.
In a large bowl combine the fruit, dates, pineapple and walnuts. Dredge them
with 1/4 cup of the flour. Sift the remaining flour together with the baking
powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
Cream the butter, add the sugar and beat until the mixture is light and fluffy.
Beat in the eggs, one at a time. Beat in the orange rind, orange juice and
orange extract. Mash the bananas with a fork. (A food processor will tend to
liquefy the bananas and this will change the texture of the cake.) Alternately
stir the bananas and the flour mixture into the creamed mixture. Stir in the
floured fruit and nuts.
Turn into the prepared pans and bake for 2 hours and 15 minutes, or until a
skewer inserted into the middle of each cake comes out clean. Cool in the pans
for 20 minutes, then turn out onto racks.
Yield: 12 servings
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