from Becky Morgan
Preheat oven to 300⁰ F. Grease and line the bottom and sides of one 9x5 inch (8 cup) loaf pan with parchment paper. [Just parchment paper works fine for me, plus it’s an easier clean-up.]
Stir together in a large bowl:
¾ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
Add and mix thoroughly with your fingers:
¾ cup packed light or dark brown sugar [I used ½ cup coconut sugar and a sprinkle of pure stevia. It is still very sweet; I will experiment with reducing sugar to 1/3 cup & leaving out the stevia]
3 cups walnut halves
2 cups quartered dates
1 cup packed dried apricot halves.
In a small bowl, beat until thick and pale yellow:
2 large eggs
1 teaspoon vanilla
Pour the egg mixture over the dry ingredients and mix until all the fruit and nut pieces are coated.
Scrape the batter into the prepared pan and spread evenly.
Bake at 300⁰ until the top is deep golden brown and the batter, clinging to the fruit and nut pieces, is set (If the top browns too early, cover loosely with a tent of parchment paper or foil.)
Bake Time: 1:30 – 1:40
Let cool in the pan on a rack for 10 minutes.
Invert the cake to remove the paper liner. Let cool TOP side up on the rack.
Try to store for at least a few days before serving! J [We actually did that, and it’s worth the wait!]
About Storing Fruitcakes
Wrap them in plastic wrap or in clean linens soaked in brandy or wine. Place linen-wrapped cakes in plastic or place them in heavy-duty sealable plastic bags. Do not use aluminum foil to wrap liquor-doused fruitcakes as the alcohol-and-fruit combination tends to dissolve foil, with or without spirit-soaked linens. Foil can, however, be used for cakes first wrapped in plastic.