Old Fashioned Fruitcake - cooking recipe

Ingredients

1 (12 oz.) pkg. pitted dates
1 (12 oz.) pkg. candied pineapple
1 (8 oz.) pkg. red candied cherries
1 (8 oz.) pkg. green candied cherries
1 (8 oz.) pkg. shredded coconut
1 (12 oz.) pkg. pecans
4 eggs
1 c. sugar
1 1/2 c. all-purpose flour
2 Tbsp. baking powder
2 tsp. vanilla

Preparation

Preheat oven
to
255\u00b0.
Grease Bundt pan heavily, then spray with
Pam.\tCut
up
fruit.
Combine
in
large bowl the fruit, coconut,
pecans
and 1/2 cup flour;
mix well, coating each piece with
flour.
In
another\tbowl, beat eggs and add sugar, 1
cup flour, baking powder and vanilla.
Pour over the fruit mixture; blend together.
Turn batter into prepared pan. Bake for 1\thour and
40 minutes, or until the top is glossy. Cool in pan
for
10 minutes.
Turn out and finish cooling on wire rack.
Wrap in aluminum foil; store in airtight container for 2
to
3
weeks before
serving.
Keeps
well for several months.