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CRUNCHY FRUIT CAKE
6-1/2 oz. pitted dates
½ pound candied cherries (4 oz. red, 4 oz. green)
5 slices candied pineapple
4 cups chopped pecans
1 cup flour
1/8 tsp. salt
1-1/2 tsp. baking powder
4 eggs
1 cup sugar
1 tsp. vanilla
In
mixing
bowl,
combine
chopped
dates,
cherries,
pineapple
and
pecans.
Sift
together
flour,
salt,
and
baking
powder;
blend
with
fruit
and
nuts.
Beat
eggs
in
another
bowl.
Add
sugar
and
vanilla
and
beat
until
sugar
is
dissolved.
Pour
mixture
over
floured
fruit
and
nuts.
Mix
thoroughly
and
pack
into
well-greased
and
lined
5-1/2-x-8-1/2-x-2-1/2-inch
baking
pans.
Cut
pattern
of
each
loaf
pan
from
waxed
paper
and
fit
into
greased
pan
(the
paper
will
peel
off
easily
when
hot).
Bake
in
preheated
oven
at
300
deg.
for
one
hour
and
45
minutes.
Cake
freezes
well
for
up
to
a
year. |
