JEWELED FRUIT CAKE

"Butter or shortening is not needed in this recipe. Cake can be made ahead and keeps well."

1 cup dried apricots
1 1/2 cups Sun-Maid Raisins
1 1/2 cups Brazil nuts
1 cup candied cherries
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs, beaten

Heat oven to 300 degrees F Grease a 9x5-inch loaf pan.

Cut apricots in half; cover with boiling water and let stand 10 minutes.

Drain well. Combine apricots, raisins, nuts and candied cherries. Set aside.

Combine flour, sugar, baking powder, pumpkin pie spice and salt; fold into fruit mixture. Stir in eggs; mix well. Spoon batter into greased pan; pack down. Garnish with additional candied fruits, if desired.

Bake at 300 degrees F for 50 to 60 minutes. Cool in pan on wire rack. Cover; let stand overnight before slicing.

Makes 1 loaf
From: Recipelink.com
Source: Recipe booklet: Touch of the Sun, Sun-Maid Raisins 80th Anniversary Cookbook, Sun-Maid Growers of California, 1992