Directions: |
Directions:Preheat oven to 275°. Use two 9” spring pans or two 9" x 5" x 3" loaf pans. Grease and line with brown paper, then grease paper. In large bowl, cut dates and pineapple into coarse pieces. Add candied cherries. Sift then lightly measure out flour into medium bowl. Combine with salt and baking powder. Sift flour mixture over fruit. Mix fruit and flour mixture well with fingers, separating pieces so that all fruit is coated. With electric mixer, beat eggs until frothy, gradually adding sugar. Beat until completely blended. Add eggs to fruit mixture. Mix well with large spoon. Add pecan halves and mix with hands until nuts are evenly coated. Pack dough into prepared pans, pressing down with fingers. If necessary, re-arrange pieces of fruit and nuts to fill empty spaces. Bake spring form cake pan about 1¼ hours and loaf pans about 1½ hours. When cake is done, top of cake should look dry. If in doubt that cake is done, cook a little longer.
When cake is done remove from oven, put on rack & let stand about 5 min., turn cake out on racks & carefully remove brown paper. Cool cake & turn upside down.
To store cake: Wrap loosely in foil store air tight in cool places. If stored this way, call will keep several weeks. If frozen then wrap in vapor proof wrapping paper.
If you wish, hold our about 3 slices of pineapple (green, red, & white) and cut into wedges & decorate cake, and a few cherries. |
Personal
Notes: |
Personal
Notes: This is Marian's infamous fruit cake recipe, mostly fruit with just enough batter to hold everything together. The following notes were written on the borders, top and bottom of the back of the original recipe card: 3 cakes 4.00 – 1961; 3 cakes 5.40 - 1962; 2 cakes 6.30 – 1968
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This recipe for CANDIED FRUIT CAKE is from