Gia's Fruit Cake

Original recipe from Butt'ry Shelf Cookbook by Mary Campbell
Fruitcakes for Christmas Baskets

The Fruit
2 quarts (about 3.5 lbs.) of dried fruit (I use cherries, peaches,
prune/plums, apples, pineapple, craisins, reg. raisins, Brazil nuts,
hazelnuts, extra apricots, tropical fruit mix, etc.)

2 c. diced dates
1 c. golden raisins
4 c. coconut
1 c. diced apricots
2 c. blanched chopped almonds

The Cake
Sift together 1 T. baking powder, 1 T salt, 4 c. flour

Pour 1 c. flour mix over fruit and mix well to coat

Cream together 2 c. soft butter, 2 c. sugar, 1/2 c. pineapple juice

Add, one at a time, and beat well after each addition: 10 eggs

Add flour mixture to butter mixture, then add slowly 1 c. pineapple
juice or sweet cider, beating well. This will make a thick sticky batter.
Add fruit mix and stir thoroughly

Spoon into about 10 well buttered small bread tins (can also partially
line with parchment) The batter will not rise appreciably, so fill the bread tins as full as you want them.

Place well apart in 250 degree oven for 2 hours until golden brown and firm.
Cool on racks, wrap in foil, tie with ribbon and a sprig of balsam.

This is how I received it from our fair Gia. We have definite favorites when it comes to the dried fruit. Apricots are king. Followed closely by the dried cherries. We have also added dried apples to good effect. Everyone we have ever given these to always requests the recipe, and we never seem to have enough. If you have more than you need you can wrap them in 1. plastic wrap, 2. foil, then you can freeze it in a reclosable freezer bag and they'll keep for a couple of months or more.