Fruit Cake - cooking recipe

Ingredients

1 1/2 c. sifted flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
2 (7 1/2 oz.) pkg. pitted dates
1 lb. diced pineapple
2 (16 oz.) jars red maraschino cherries, drained
18 oz. (5 1/2 c.) pecan halves
6 eggs
1/3 c. orange juice
1/3 c. light corn syrup

Preparation

Grease 2 (9 x 5
x
3-inch)
loaf pans; line with foil, allowing a 2-inch
hangover
and
grease
again.
Sift
flour, sugar, baking powder and salt into very large mixing bowl; add fruits and pecans until coated.
Beat eggs and juice thoroughly; pour
over
fruit
mixture.
Toss
until
combined.
Turn mixture into prepared loaf pans, passing frequently with metal spatula
to pack tightly.
Bake
in
300\u00b0
oven
1
3/4
hours or
until toothpicks inserted in center come out clean.
Allow cakes
to cool in pan for 15 minutes.
Then remove.
Tear off foil.
Brush with corn syrup while still warm.
Cool thoroughly before serving or storing.