 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 48 |
|
Pineapple adds a fun twist to this holiday quick bread, plus it wakes each delicious bite nice and moist. My family prefers this to traditional fruitcake. Dolores Peltier, Warren, Michigan Ingredients:
1-3/4 cups butter, softened |
2 cups sugar |
8 eggs |
1 teaspoon vanilla extract |
3-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
2 cans (8 ounces each) pineapple chunks, drained |
1 jar (10 ounces) red maraschino cherries, drained and halved |
1 jar (10 ounces) green maraschino cherries, drained and halved |
2 cups chopped walnuts |
Directions:
1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8-in. x 4-in. loaf pans.
3. Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves.
|
|