"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

CANDIED FRUITCAKE Recipe

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This recipe for CANDIED FRUITCAKE, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, August 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 (8 oz ) pkg pitted dates
2 c flour
2 tsp baking powder
4 large eggs
1/2 tsp salt
1 c granulated sugar
1 lb candied pineapple, half red, half green
1 lb whole candied cherries, plus some for decoration
2 lbs pecan halves, plus some for decoration
light corn syrup

Directions:
Directions:
Use two 9 inch by 3 1/4 inch loose bottomed tube pans or two 9 x 5 inch loaf pans. Grease pans well with shortening and line with parchment paper or brown paper. Set oven to 275 degrees Cut pineapple into coarse pieces. Put fruits in large bowl with 1 pound cherries. Sift flour with baking powder and salt over fruits. Mix well with hands. Beat eggs until frothy and add sugar slowly. Beat until light and golden. Add to fruit mixture and mix well. Add the pecan halves and mix with hands until nuts are evenly distributed and coated with batter. Pack into pans, pressing down with palms of hands if necessary distributing evenly. decorate tops with rows of pecans and cherries and pineapple. Bake for 1 1/4 to 1 1/2 hours. Top of cakes should look dry but will not brown. When tube cakes are done leave in pans for 5 minutes. Then take out of pans and remove the paper. Cool on cake racks then invert on serving plates Brush with corn syrup to give a nice shine.

Personal Notes:
Personal Notes:
Not like the store bought fruitcake. This one I really enjoy to make and many are surprised they can like fruitcake

 

 

 

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