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Candied Fruit Cake
Here is a great fruitcake recipe that our family loves so much they
think it is not Christmas without it. You too will get hooked once you
try it. It is more candy than traditional fruit cake. --Betty
- Three 7 1/4 ounce pkgs (or 1 lb pkg plus one 7 1/4
oz pkg) pitted dates
- 1 lb. candied pineapple
- 1 lb whole candied cherries
- 2 tsp double acting baking powder
- 2 C sifted all-purpose flour
- 1/2 tsp salt
- 4 eggs
- 1 cup granulated sugar
- 2 lbs. pecan halves
- Prepare two (2) 9-inch springform cake pans (9x5x3). Grease pans and line
with brown paper ( I use the paper grocery sacks or brown paper for
packaging). Grease the paper on top and on the bottom. Turn on oven
to 275 degrees.
- Cut the pitted dates and candied pineapple into small pieces in a very
large mixing bowl. Leave the cherries whole and add to fruit mixture.
- Sift the flour and measure two (2) cups. Place this flour into the
sifter again and add the baking powder and salt.
- Sift this on to the
fruit. Mix fruits well with fingers so all pieces are separated and
coated with flour.
- Beat the four eggs until frothy and gradually add
the sugar. Beat until well blended.
- Add this to the fruit mixture
and mix well with fingers or spoon.
- Add the pecan halves (should be
about 8 cups of nuts), Mix with hands until nuts are evenly
distributed in the fruit and all are coated well with the batter.
- Pack this into the pans with fingers, rearranging pieces to fill up
all empty spaces.
- Bake at 275 degrees about 1 to 1 1/4 hours (loaf pans a little longer).
When done, the tops should look dry. If there is doubt, leave a litte
- When done, remove and cool on racks about 5 minutes before
removing the cakes from the pans. Turn over and pull off paper.
Cool. Store in foil and keep airtight. If stored this way, they
keep several weeks. They can be kept indefinitely in the freezer and
taste good long afterwards.