Recipe: Rum-Glazed Tropical Fruit Loaf (Homemakers magazine, March 1997)

It just so happens that I am typing in my favourite recipes and trashing the magazines and I came across this bulletin (cause I was hoping to cut and paste the recipe)
I believe it is the one you were looking for so long ago.

Here it is:

RUM-GLAZED TROPICAL FRUIT LOAF
Homemakers March 1997 Recipes Only Section
Makes 1 (9x5-inch) loaf

"A medley of Fruits plus ginger and rum give great flavour and moistness to this easy low-fat quick bread."

1/2 cup each well-drained crushed pineapple (125ml), mashed banana, golden raisins, chopped dried apricots
1/2 cup frozen orange juice (125ml) thawed undiluted
1/4 cup chopped candied ginger
2 eggs
2/3 cup sugar
1/3 cup vegetable oil
2 cups flour
1 tsp baking soda
1/2 tsp salt

FOR THE GLAZE:
1/4 cup granulated sugar
2 tbsp rum

In a bowl mix together pineapple, banana, raisins, apricots, orange juice and ginger; set aside.

In a large bowl beat eggs. Gradually beat in 2/3 cup sugar and oil. Stir in fruit mixture; set aside.

Mix together flour, baking soda and salt; stir into egg mixture, mixing just until blended. Pour into greased and floured 9x5-inch metal loaf pan.

Bake in 350 degree F (180C) oven for 55-60 minutes or until tester comes out clean. Let cool about 5 minutes; leave in pan to glaze.

To make the glaze, combine 1/4 cup sugar and rum. Pour over top of warm loaf. Let cool in pan about 15 minutes then turn out and let cool thoroughly. (May be wrapped airtight and stored up to 3 days or frozen.)

Cut into slices: serve lightly buttered if desired.

Per slice: 214 calories, 5g fat