kalanamak > wrote in message
>
> Margaret Suran gave me the recipe, and even some of the breads, and this
> will melt the heart of many of fruitcake haters.
> <begin paste>
> Fruit Bread
>
> 2 cups flour
> l teaspoon baking soda
> l cup sugar
> 3 eggs, slightly beaten
> l cup raisins, soaked in 1 to 1 1/2 cups of boiling water (depends how
> dried out the raisins are) and a walnut sized piece of unsalted butter
> l cup diced dried California (not the Turkish, they are too sweet)
> apricots
> 1/2 cup dried cranberries or dried cherries
> 1 cup mixed fruitcake fruit
> 1/2 cup walnuts or pecans, broken into small pieces
> 1 cup chocolate chips
>
> Put first three ingredients into a large bowl and mix with wooden
> spoon. Mix in the eggs, which will not moisten the dry stuff
> completely. Add the raisins with the liquid and stir well. Add the
> other ingredients and just mix to incorporate.
> Spoon batter into buttered and floured loaf pans. I get two to three
> from this recipe. If you just put it into two pans, you have to bake it
> for too long and the bottom may burn, if you put it into three pans,
> bake for about an hour in preheated 350o oven, until top feels solid and
> wooden toothpick comes out dry.
> blacksalt

I can vouch for this bread (Bishop's Bread). Margaret mailed me a
loaf a couple years ago, and it was just wonderful!

This year, Hag mailed me two loaves my mom's recipe fruitcake. Of
course, I snarfed one down immediately, but I'm saving the second for
Christmas Day.

(Thanks again, Hag and Margaret)

Back to bed for this flu-stricken Damsel ...
Carol