| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 1 | lb | Whole pecans |
| 1/2 | lb | Candied cherries; whole |
| 1/2 | lb | Candied pineapple; cut up |
| 2 | lb | Dates; cut up |
| 1 | c | Flour |
| 2 | ts | Baking powder |
| 1 | c | Sugar |
| 4 | Egg yolks; beaten | |
| 4 | Egg whites; beaten stiff |
INSTRUCTIONS
BATTER Mix flour, baking powder, sugar and egg yolks. Stir in egg whites, 1 tbls. lemon juice and fruit. Press firmly into 2 buttered loaf pans. Bake in a 300 degree F oven for 1 hour and 20 minutes. Do not overcook. This fruitcake has been made by the nextdoor neighbor where I grew up since the 50's. She still gives one to my mother at christmas time each year. The date flavors predominate in this cake. It was made with grocery store bread dates when I was young. I have used bahri and menjool dates to make it, and they provide an even better flavor. If you don't like dates, you will not like this confection. Recipe by: Margaret Wendt Posted to MC-Recipe Digest V1 #934 by Ken Vaughan <kvaughan@ptialaska.net> on Nov 30, 1997
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”