Don't worry if you don't have or don't like all of the fruit and nuts that the recipe calls for because they are interchangeable. The main thing to remember is to keep the same amounts. For example, instead of dried apricots, we'll either use dried cranberries, or increase the amount of candied cherries. We also don't use candied peel, so will use mixed glace fruits instead. For the raisins, we use some Sultana, and some golden. As long as we keep the same amounts, the fruitcake will be great.
1 cup (250 mL) chopped dried apricots
3 cups (750 mL) raisins
2 cups (500 mL) candied pineapple, coarsely chopped
2 cups (500 mL) candied cherries, halved
2 cups (500 mL) mixed candied peel
2 cups (500 mL) coarsely chopped pecans
1 cup (250 mL) slivered almonds
1 cup (250 mL) ROBIN HOOD® All Purpose Flour
1 1/2 cups (375 mL) ROBIN HOOD® All Purpose Flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) ground cloves
1 1/4 cups (300 mL) butter, softened
1 1/2 cups (375 mL) liquid honey
1 tbsp (15 mL) vanilla
6 (6) eggs
1. Preheat oven to 275°F (140°C). Prepare three 9x5" (2 L) loaf pans*, greased, lined with aluminum foil and greased again.
FRUIT & NUTS
2. Combine all ingredients. Mix well to thoroughly coat fruits with flour.
3. Combine flour, baking powder, salt and spices. Mix well. Cream butter, honey and vanilla on medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Add dry ingredients on low speed, mixing just until blended. Stir in fruit and nut mixture. Mix well.
*I use 4-6 small loaf pans instead of 2 large ones so that I have some to give away as gifts.