Candied Fruitcake - cooking recipe
Ingredients
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2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1 lb. candied pineapple, coarsely cut (2 1/2 c.)
1 lb. (2 c.) whole candied cherries
1 1/4 lb. pitted dates, coarsely cut (3 1/2 c.)
4 eggs
1 c. sugar
2 lb. (8 c.) pecan halves
Preparation
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Sift flour, baking powder and salt into large bowl.
Add pineapple, cherries and dates.
Mix well with hands to coat each piece of fruit with flour.
Beat eggs until frothy; gradually beat in sugar.
Add to fruit and mix well.
With hands, mix in pecan halves.
Grease and line with brown paper two 9-inch clamp or clampless spring-form pans; grease paper.
Divide dough into pans and press down firmly with fingers.
If necessary, rearrange fruit and nuts to fill any empty spaces.
Bake in slow oven at 275\u00b0 about 1 1/4 hours.
Let cakes stand in pans about 5 minutes.
Turn out on racks and pull off brown paper.
Cool.
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