Candied Fruitcake



INGREDIENTS:

7 oz Pkgs. pitted dates

1 lb Candied pineapple

1 lb Whole candied cherries

2 c Sifted flour

2 ts Baking powder

1/2 ts Salt

4 Eggs

1 c Granulated sugar

2 lb Pecan halves

DIRECTIONS:

** Make no substitutions

** Assemble ingredients and let stand at room
temp for 1 hour. 

1.Set oven at 275 degrees.

2.Use 2 (9") springform pans or 2 (9x5) loaf pans;
or use 1 of each. Grease pans and line with brown
paper cut to fit, then grease paper. 

3.Cut 3 (7 oz.) pkgs. pitted dates and 1 lb. candied
pine- apple into coarse pieces. Put in large bowl. Add
1 lb. whole candied cherries.

4.Put 2 c. sifted flour into sifter. Add 2 t. baking
powder and 1/2 t. salt. Sift onto fruit. 

5.Mix fruits and dry ingredients well with fingers,
separ- ating pieces so that all are well coated. 

6.With electric beater, beat 4 eggs until frothy.

7.Gradually add 1 c. sugar; beat until blended.

8.Add fruit mixture, mix well with a large spoon.

9.Add 2 lbs. (8 cups) pecan halves. Mix with hands
until nuts are evenly distributed, and are coated with
batter. 

10. Pack into pans, pressing down with fingers. If
necessary rearrange pieces of fruit and nuts to fill up
any empty greater spaces. 

11.Bake springform cakes about 1 hour and 15 minutes,
loaf cakes 1 hour and 30 minutes. When done, tops of cakes
should look dry. If there is any doubt. leave cakes in
oven a few minutes longer, as a little extra baking does
no harm. 

12.When cakes are done, remove from oven and let stand on
cake racks about 5 minutes. Then turn out on racks and
carefully pull off paper.

13. Cool cakes, and turn top side up.



Candied Fruitcake