Fruitcake Recipe produces a moist old-fashioned fruit cake made with bananas, nuts and other fruits that you have on hand everyday.
No need to wait for Christmas to enjoy!
Most fruitcakes are prepared a few weeks in advance to allow them to be soaked in alcohol such as rum or sherry.
This practice makes them moist, improves the flavor and acts as a preservative.
Moisture is provided in this cake batter with the addition of bananas and apples, plus the top glaze, so it can be eaten immediately.
However, the flavors improve if allowed to set as suggested
Beat eggs, sugars, and vanilla in mixing bowl until mixed well.
Stir together flour, soda, salt, and spices.
Add to egg mixture alternately with oil. Stir in rum.
Fold in fruits and nuts.
Pour into a greased and floured tube pan.
Bake in a preheated oven 350 F. 1 hour.
Mix all together until smooth.
Pour on cake immediately after baking.
Let stand in pan 5 minutes before removing.
Cake tastes best if allowed to
stand at room temperature overnight before serving.