- 1 cup butter softened
- 2.5 cups sugar
- 6 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla
- 4 cups all-purpose flour
- 1.5 pounds golden raisins
- 1 pound pecans chopped
- 9 oz crushed pineapple (with juice)
- 9 oz maraschino cherries
- 1 cup dried cherries or dried cranberries
Preheat oven to 300°F and line loaf pans with parchment paper.
Blend eggs, vanilla, sugar and butter in a large mixing bowl.
Add salt, baking powder, and flour and mix.
Mix in pineapple and juice, cherries, raisins, dried cherries, and pecans.
Fill the tins with fruit cake batter and spread to even the surface.
Bake at 300° for 1 1⁄2 hours. Start testing for doneness with 20 minutes left, to prevent over-cooking.
Nutrition info is an estimate only and may vary depending on exact ingredients used. Based on 6 servings per loaf, 8 mini loaves per recipe.