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Prep time: 20–25 minutes
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Cook time: 1 hour 45 minutes
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Total time: ~2 hours 10 minutes (plus cooling time)
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Yield: One 3-pound fruitcake (approximately 12–16 slices)
Ingredients
The Tiki Meatballs:
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3 cups mixed nuts (such as 1 cup whole pecans, 1 cup whole almonds or cashews, and 1 cup macadamia nuts or walnuts) (replaces the 1 lb / 3 cups Brazil nuts)
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2 pkg (8-oz size) pitted dates
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1 cup drained Maraschino cherries
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¾ cups sifted all-purpose flour
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¾ cup sugar
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½ teaspoon baking powder
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½ teaspoon salt
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3 eggs
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1 teaspoon vanilla extract
Instructions:
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Preheat oven to 300°F. Lightly oil a 9-by-5-by-3-inch loaf pan. Line bottom and sides with heavy brown wrapping paper (or parchment paper); then lightly oil paper.
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In a large bowl, toss mixed nuts and fruits until well mixed.
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Sift flour, sugar, baking powder, and salt over the fruit-nut mixture. Mix well with a wooden spoon or hands.
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In a small bowl, with a rotary beater or portable electric mixer, beat eggs until frothy. Stir in vanilla.
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Pour egg mixture over fruit-nut mixture. Mix well with a wooden spoon or hands.
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Spoon batter into prepared pan, packing lightly. Bake 1 hour and 45 minutes, or until a cake tester inserted in center comes out clean. Remove from pan; peel off paper. Cool completely on wire rack.
Makes one 3-pound fruitcake.
