Dessert
(Cake
)
Fruitcake
Contributor: Rheba
1 1/2 hours
275 degrees
Spring Form pan or loaf
1 1/2
lbs
dates
diced
1
lb
candied pineapple
diced
1
lb
candied whole cherries
2
lbs
pecans
whole
2
cups
flour
sifted
2
tsp
baking powder
1/2
tsp
salt
4
eggs
1
cup
sugar
corn syrup
Have all ingredients at room temperature. Line bottom of 9x5 loaf pan or 2 9 inch spring pans with 2 layer of
greased parchment (baking paper) Line bottom and sides with baking paper extending 1 inch above the pan. Cut
dates and pineapple into chunks in bowl. Add cherries. Sift flour and measure flour with baking powder and
salt over candied fruit and dates. Mix with finger so all the fruit will be well coated with flour. Beat eggs until
foamy. Add sugar gradually. Add to fruit mix. Add pecans and mix evenly until all batter is mix evenly. Pack
into pans. Press down with palm of hands, if necessary, rearrange fruit and fill in holes. Decorate with fruit.
Bake 275 degrees for 1 1/2 hours for loaf pan. 1 1/4 hours for spring pan. Cool on rack 5 minutes. Brush
the top with Karo syrup. Cool. Wrap in plastic wrap. Store in refrigerator. (Will be dry but not brown
when done.)
Edition: 5