Georgia Blueberry Fruit Cake

  • 2 cups dehydrated Georgia blueberries
  • 2 10-ounce jars of maraschino cherries, drained and patted dry
  • 1 cup slightly packed angel coconut
  • 1 can condensed milk
  • 1 cup finely chopped pecans
  • 1-cup self-rising flour
  • 1/2 cup sugar
  • 1 7-ounce dried pineapple
  • 1 cup pineapple tidbits, drained and patted dry

Place all ingredients in large mixing bowl. Mix with hands very carefully. Mixture will be very thick. Line a 9x5x3 inch loaf pan with waxed paper. Paper should cover the sides of the pan, Spray with cooking spray. Place mixture in pan, pressing into corners. Put all of the mixture into the loaf pan.

Oven should be preheated to 300 degrees. Place on top rack of preheated oven. Bake for one hour then begin testing every five minutes. Do not over cook. Cool one hour in pan. Remove and take away the waxed paper. Treat as any other fruitcake. After cake is completely cooled, wrap in plastic wrap.

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