- 3 eggs, well beaten
- 1 1/2 c sifted all purpose flour
- 1 c granulated sugar
- 1 1/2 t baking soda
- 1/4 t salt
- 1/2 c chocolate chips
- 1 c walnuts, chopped
- 1 c dates, chopped
- 1 c cherries, halved
Combine eggs, sugar, beat well. Sift dry ingredients together. Add chocolate chips, nuts and fruits to flour mixture. Fold into egg mixture, pour into a greased loaf pan with bottom lined with waxed paper. Bake 1 – 1/2 hours in moderate oven at 325 degrees. Cool and cut, serve like fruit cake. Serves 8.
This recipe was published in Evelyn Horne’s column “Whats Cooking” in the April, 1999 issue of The American Eagle, from or adapted from files at the Koreshan Museum or recipes shared by friends of The Foundation.
