It was brought to my attention this morning in the politest way possible that I completely forgot to crown last years winner of my holiday fruitcake recipe contest. I am so embarrassed, last year was a very tough year for me during the holidays as my 91 year old father got very ill and I am the local caregiver. I have no excuse, except to say that I totally forgot to complete the contest. I am grateful for the chance to rectify my mistake and would like to thank Lisa Corcoran for her absolutely delicious Hawaiian Fruitcake recipe! She is the recipient of a lovely gift certificate from Williams Sonoma just in time for the beginning of this years holiday baking season!
This delicious recipe was submitted by Lisa Corcoran!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
3/4 cup flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 cups pitted dates -- (10 ounces)
1 cup glaced pineapple pieces -- (8 ounces)
1 cup macadamia nuts -- chopped
1/2 teaspoon brandy extract
Heat oven to 300 degrees F. Grease 9"x5"x3" loaf pan and line bottom with greased paper. In large bowl mix sugar, flour, salt, baking powder and baking soda. Stir in dates, pineapple and nuts; coat with mixture.
Beat eggs until thick and lemon-colored. Fold into fruit mixture. (There will be just enough batter to really coat the fruit and nuts -- this is okay).
Turn into loaf pan; bake 1 1/2 hours.
Cool in pan 10 minutes. Turn onto wire rack and peel of paper to finish cooling.
Note: If you want a liquor-infused fruitcake in the traditional way, use rum.
This delicious recipe was submitted by Lisa Corcoran!* Exported from MasterCook *