This is popular Betty Crocker Fruit cake recipe that we've adapted to a Low Sodium Recipe. So if your missing your fruit cake, here it is.
What You Ne ed..
6 ounces Dried Apricots or about 2 cups
8 ounces pitted dates or about 1 1/2 cups
1 cup green and red Maraschino Cherries
9 ounces Brazil Nuts or about 1 1/2 cups
5 ounces red and green candied pineapple or about 1 cup"
3/4 cup all purpose flower with zero sodium
3/4 cup sugar
1/2 tsp. low sodium baking powder
1/2 tsp. salt substitute
3 eggs
1 1/2 tsp. vanilla extract
Heat oven to 300º. Line a 9X5X3 or a 8 1/2X 4 1/2X 2 1/2 bread loaf pan with aluminum foil and grease. Mix all ingredients together in a bowl.
Bake until a wooden stick inserted in the middle comes out clean. If the fruit cake appears to be prematurely browning, cover with foil the last 30 minutes of baking. After cooling store in refrigerator wrapped in plastic.
