Candied fruitcake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | (7.25-oz) pitted dates |
| 1 | pounds | Candied pineapple |
| 1 | pounds | Candied cherries |
| 2 | pounds | Pecans with sifted flour to cover |
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 4 | Eggs; slightly beaten | |
| 1 | cup | Sugar |
Directions
Mix dry ingredients, sugar & eggs & use this mixture to cover fruit & nuts.
The only way to get it adequately covered is to use your hands. Line greased loaf pans with brown paper which has also been greased. Fill half way full as the dough does not rise so much so keep in mind how big you want the finished cakes to be. Bake at 225 for 1 hour, check and if it is not dry enough bake longer...some times for 1-½ hours.
MRS ASHBY M (HAPPY) FOOTE, JR.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .