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Candied Fruit Cake Recipe

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This recipe for Candied Fruit Cake is from Recipes from the Families of the Kuryla's, Kirk's, Scott's and Stagner's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-8oz packages of Pitted Dates
1 Pound Candied Pineapple
1 Pound Whole Candied Cherries
2 Cups sifted All Purpose Flour
2 Teaspoons Double Acting Baking Powder
½ Teaspoon Salt
4 Eggs
1 Cup Granulated Sugar
8 Cups Pecan halves (White Corn Syrup)
Directions:
Directions:
Bake at 275 for 1 ½ hours. Prepare two bread pans or 2 spring form pans. Grease pans well with margarine or butter and line with brown paper lined to fit. Put diced dates, coarsely chopped pineapple and whole cherries in a large bowl and combine flour, baking powder and salt and sift over fruit mixture. Mix with fingers the above until all fruit is well coated. With electric mixer beat eggs until frothy and gradually beat in sugar. Add to fruit mixture. Add pecan halves. Mix with hands until nuts are evenly coated with batter and distribute evenly. Pack in pans with hands and press down firmly. Let stand five minutes on cake rack. After removal from oven carefully peel off paper, brush tops with corn syrup.

 

 

 

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