Banana Fruitcake

Recipe Ingredients

3/4 cup	148g / 5.2oz	Butter
2 cups	320g / 11oz	Brown sugar
4		Eggs
2 1/2 cups	156g / 5.5oz	All-purpose flour
1 cup	146g / 5.1oz	Walnuts - chopped
3 cups	711ml	Candied fruit
2 cups	292g / 10oz	Dates - chopped
1 tablespoon	15ml	Orange juice
1 teaspoon	5ml	Orange rind - grated
1/2 teaspoon	2.5ml	Orange extract
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground cloves
1 teaspoon	5ml	Ground cinnamon
1 1/2 cups	355ml	Bananas - mashed

Recipe Instructions

Prepare two 2 Litre (9" x 5") loaf pans. Preheat oven to 300F.

In a large bowl combine the fruit, dates, pineapple and walnuts. Dredge them with 1/4 cup of the flour. Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

Cream the butter, add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time. Beat in the orange rind, orange juice and orange extract.

Mash the bananas with a fork. (A food processor will tend to liquefy the bananas and this will change the texture of the cake.) Alternately stir the bananas and the flour mixture into the creamed mixture. Stir in the floured fruit and nuts.

Turn into the prepared pans and bake for 2 hours and 15 minutes, or until a skewer inserted into the middle of each cake comes out clean. Cool in the pans for 20 minutes, then turn out onto racks.

Source:
Rose Murray, The Christmas Cookbook Great Canadian

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