Mothers Fruitcake - cooking recipe

Ingredients

2 lb. coarsely chopped dates
2 lb. coarsely chopped pecans
1 lb. coarsely chopped candied cherries
1 lb. coarsely chopped candied pineapple
2 cups all purpose flour
2 cups sugar
8 eggs
2 tsp. baking powder

Preparation

Preheat oven to 300\u00b0.
Line four 7x2 1/4 inch loaf pans with parchment paper.
Grease paper.
Combine dates, pecans and candied fruit in large bowl and mix well.
Add 1 cup of flour and toss to coat.
Combine sugar and eggs in another bowl and blend until smooth.
Stir in remaining flour, and baking powder and mix well. A7dd fruit mixture and blend well.
Pack mixture evenly into prepared pans.
Place pan filled with water in bottom of oven.
Set loaves on rack above.
Bake until tester comes out clean, about 2 hours.
Cake will be moist.
Let cool completely.
Turn cakes out of pans, cover with plastic wrap or foil.
Store in cool, dark place.
Can be frozen.