Mother's Christmas Fruitcake
(1 jar) ready-to-serve
-prunes in heavy syrup
(15 1/4-ounce) unsweetened
(1 box) raisins (about 2 1/2
Drain cherries, reserving 3 tb juice. Cut cherries in half; set aside.
Drain prunes, reserving 6 tb syrup, pit prunes, and set aside.
Cream sugar, shortening, and eggs at medium speed for 2 minutes or
until smooth. Stir in cherries, reserved cherry juice, prunes,
reserved prune syrup, walnuts, and next three ingredients. Combine
flour and next four ingredients; add to creamed mixture, and stir
Spoon batter into a 10-inch tube pan coated with cooking spray. Bake
at 350F for 1 hour and 15 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pan 10 minutes on a wire rack;
remove from pan and let cool completely. Store tightly wrapped in
heavy-duty plastic wrap. Yield: 32 servings (serving size: 1 3/4-inch
Note: One (8-ounce) package bite-sized prunes can be substituted for
the ready-to-serve prunes. To stew prunes, combine prunes and 2 cups
of water in a medium saucepan, and bring to a boil. Cover, reduce
heat, and simmer for 10 minutes or until tender. Drain, reserving 6
tb cooking liquid to use in place of the 6 tb drained syrup.
For small loaves: Spoon 1/2 cup batter into each of 20 (4 x 2
1/2-inch) miniloaf pans coated with cooking spray. Bake at 350F for
Or: Spoon 1 1/4 cups batter into each of 8 (5 1/2 x 3-inch) loaf pans
coated with cooking spray. Bake at 350F for 50 minutes.
Per serving: Calories: 224; total fat: 7.1g; saturated fat: 1.4g;
sodium: 126mg; cholesterol: 28mg.