aunt maude's fruitcake

Categories
Cake
Yield
1 Servings
MeasureIngredient
Eggs
1 cup Sugar
2 cups Flour divided
2 teaspoons Baking powder
¼ teaspoon Salt
1 pounds Candied red cherries halved
1 pounds Candied pineapple; cut into small pieces
1 pounds Pitted dates; cut into thirds
2 pounds Shelled pecans; whole and broken pieces
½ cup Light corn syrup
1 teaspoon Water

Grease and line bottom and sides of two 9"x5" loaf pans with waxed paper.

Set aside. In a mixing bowl, beat eggs with sugar; add 1 cup flour, baking powder and salt; mix well. Set aside. In large mixing bowl, coat the fruit with remaining cup of flour, add the batter, mixing slightly, then add pecans. Mix well until all pieces are coated with batter. Pour into prepared pans. Pack down firmly to eliminate air spaces. Bake at 275 degrees for 2 hours. Cool 10-15 minutes in pans, then remove to wire racks.

Peel off remaining waxed paper. Meanwhile in a saucepan, bring the corn syrup and water to a rolling boil. Brush immedieatly over warm fruitcakes.

Cool completely before wrapping or storing. May be frozen.

NOTES : Notes: A Christmas to Remember Posted to recipelu-digest Volume 01 Number 312 by "lbrandau" <lbrandau@...> on Nov 26, 1997

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