"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Eva Mae's Fruit Cake Recipe

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This recipe for Eva Mae's Fruit Cake, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denese Sapp Mealor
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 and 1/2 cups chopped pecans
3 and 1/2 cups chopped walnuts
2 pounds pitted dates, chopped
1 pound candied cherries, cut up
1 pound candied pineapple, cut up
2 cans sweetened condensed (not evaporated) milk
2 (4 oz.) cans shredded coconut

Directions:
Directions:
Combine pecans, walnuts, dates, cherries (reserve a few cherries for decoration), pineapple, condensed milk and coconut. Mix with hands. Turn into greased and floured large bundt pant or angel food pan. Bake at 225 degrees for 1 and 1/2 hours. Cake is done when no milk oozes out when pressed with fingers. Decorate with reserved cherries, if desired. Let cool. Turn out onto foil and wrap snugly. Store in refrigerator or freezer for 3 weeks to 1 month before using. Note: Cake should be sliced thinly to serve. Do not use evaporated milk in place of sweetened condensed milk).

Number Of Servings:
Number Of Servings:
One 8 pound cake
Personal Notes:
Personal Notes:
This is a great cake to have during the holidays with your morning coffee!

 

 

 

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