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Tropical Fruit Cake

Contributed By: Nancy, NV | See all of Nancy's recipes
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1½ cup Sugar
1½ cup Pecan halves
1 carton Egg substitute = to 9 eggs
8 oz Macadamia nuts
2/3 cup Concentrated fruit juice (orange,
15 oz. Candied pineapple
7 oz. Golden raisins
7 oz. Red candied cherries
1½ cup Lite margarine
7 oz. Green candied cherries
3 cups Flour
7 ½ oz. Date bits
2 tsp. Baking powder *1/3 cup
1/2 C   Orange juice concentrate or Passoguava juice concentrate
¾ cup Flaked coconut
*1/3 cup Dark rum or Brandy or cognac
Combine all ingredients except fruits, nuts and alcohol in large bowl. When blended, mix on high speed for 3 minutes. Fold in fruit and nuts. Spread in pans sprayed with Pam or other non-stick spray. Bake at 275 degrees 2½ to 3 hours until toothpick inserted in center comes out clean. Remove from oven and pour brandy/rum combo (optional) over top of hot fruit cakes. When cakes are cool, wrap and store in refrigerator a minimum of 1 week to a maximum of 3 months.

*If you prefer no alcoholic beverages, then add rum flavoring (3 tsp.) to batter before baking.

Date Added: 10/23/2009
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