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This is a great cake to bake if you feel obliged, by the holiday spirit, to have a fruitcake in the house. Preheat the oven to 350°F. Lightly grease a 9″ x 5″ loaf pan. Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl, and beat till smooth. Add the eggs one at a time, beating well after each addition.
Preheat oven to 375°F. In a large mixing bowl, blend together the dry ingredients. Add oil, and stir well. Beat in eggs and vanilla and continue beating with electric mixer. Beat in breadfruit until smooth. Remove fibrous breadfruit from beater. Stir in nuts. Bake in 3 long pans for 45 minutes.
Beat eggs in a medium bowl. Add milk and melted butter; mix well. Sift together flour, baking powder, salt, and cinnamon into a large mixing bowl. Add sugar, prepared fruits and nuts, and mix well. Add egg mixture to fruit and nut mixture, stirring just enough to blend.
This quick and easy batter bread is packed with fruit and nuts but unlike traditional fruitcake is lighter, less sweet, and more mildly spiced. A name isn’t just a name. It’s an identity, and with that, it conjures up feelings and memories. In some cases, it also carries baggage.
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