Instructions
1 1/2 cups dried tart cherries
1/2 cup dried pineapple, cut into pieces
1/3 cup dried apricots, cut into pieces
Boiling water to cover
4 tablespoons unsalted butter, softened
1 1/2 cups sugar
2 eggs
4 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1 1/2 cups orange juice
Place the fruit in a large bowl and cover with boiling water. Let stand 15 minutes; then drain and pat dry with paper towels. Set aside. Cream the butter and sugar until well blended. Add the eggs and beat well. Sift the dry ingredients together twice. Add the flour mixture alternately to the creamed mixture with the orange juice, beginning and ending with the dry ingredients. Stir in the fruits, blending well. Divide evenly between two buttered and floured loaf pans. Allow to stand for 20 minutes. Bake at 350 degrees for 45-55 minutes, until toothpick inserted in the loaves comes out clean. Cool in pans for 10 minutes; then allow to cool completely on racks.
