Recipe(tried): Non-traditional Jeweled Fruitcake

Marion, the cherries in this cake are the jarred Marachino kind, not candied. If your husband doesn't like them, it won't work. However, it meets all your criteria and is a tasty alternative to traditional fruitcake. It is from one of my Betty Crocker Cookbooks. Note you do not chop any of the ingredients. Really easy to make. Make fruitcakes 3 to 4 weekes in advance and let them mellow in their wraps. For a richer flavor, pour wine or brandy over the cake before wrapping, or wrap in wine-dampened cloths and place in a tightly covered container; store in a cool place. (Decorate and glaze after storing.) Always serve fruitcake thinly sliced; cut with a non-serrated or electric knife.

JEWELED FRUITCAKE

1 pkg. (8 oz) dried apricots ( about 2 c.)

1 pkg. (8 oz) pitted dates (about 1 1/2 cups)

1 cup drained red and green maraschino cherries

9 ounces Brazil nuts (about 1 1/2 c.)

5 ounces red and green candied pineapple, cut up ( about 1 cup)

3/4 cup all purpose flour

3/4 cup sugar

1/2 tsp. baking powder

1/2 tsp salt

3 eggs

1 1/2 tsp vanilla Directions
Heat oven to 300. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease. Mix all ingredients thoroughly. Spread in pan.

Bake until wooden pick inserted in center comes out clean, about 1 3/4 hours. If necessary, cover with aluminum foil the last 30 minutes of baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap; store in refrigerator.