| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 |
c |
Sugar |
| 2 |
c |
Flour divided |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
lb |
Candied red cherries halved |
| 1 |
lb |
Candied pineapple; cut into small pieces |
| 1 |
lb |
Pitted dates; cut into thirds |
| 2 |
lb |
Shelled pecans; whole and broken pieces |
| 1/2 |
c |
Light corn syrup |
| 1 |
ts |
Water |
INSTRUCTIONS
Grease and line bottom and sides of two 9"x5" loaf pans with waxed paper.
Set aside. In a mixing bowl, beat eggs with sugar; add 1 cup flour, baking
powder and salt; mix well. Set aside. In large mixing bowl, coat the fruit
with remaining cup of flour, add the batter, mixing slightly, then add
pecans. Mix well until all pieces are coated with batter. Pour into
prepared pans. Pack down firmly to eliminate air spaces. Bake at 275
degrees for 2 hours. Cool 10-15 minutes in pans, then remove to wire racks.
Peel off remaining waxed paper. Meanwhile in a saucepan, bring the corn
syrup and water to a rolling boil. Brush immedieatly over warm fruitcakes.
Cool completely before wrapping or storing. May be frozen.
NOTES : Notes: A Christmas to Remember
Posted to recipelu-digest Volume 01 Number 312 by "lbrandau"
<lbrandau@intrnet.net> on Nov 26, 1997
A Message from our Provider:
“We don’t change God’s message — His message changes us.”