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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 7 |
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This fruitcake will not be bitter because it has no citron. I got it from a good friend's Mom in the 80's. When you slice it and hold it up to the light, there is very little cake, and it looks like stained glass. Many fruitcake haters have been won over by this cake. Ingredients:
1 lb walnuts or 1 lb pecans |
1 lb pitted dates, diced |
8 ounces crystallized pineapple |
8 ounces candied red cherries |
8 ounces green glazed cherries |
1 cup sugar |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
4 whole eggs |
Directions:
1. Using a tube pan (line bottom with two greased layers of greased waxed paper, and grease sides of pan); or using two loaf pans or eight mini-loaf pans (line bottom/sides with two greased layers of waxed paper). Be generous with shortening on the layer next to the cake.
2. Cut pineapple, red and green cherries in half; cut dates in 3 pieces.Using hands, combine pineapple, cherries, dates, and pecans in a large bowl. Add sugar, mix well, and set aside for 10 minutes.
3. Beat eggs& vanilla until light and fluffy; pour over fruit and nut mixture. Using hands, mix well. In a separate bowl, combine flour, baking powder, and salt. Pour on above mixture until syrupy , again, using hands.
4. Preheat oven to 275°F Add cake mixture evenly to pans and pack down tightly. Bake until a toothpick inserted in the middle of the cake comes out clean, approximately 90 minutes for a tube pan; 1 1/4 hr for 2 loaf pans; and check starting after an hour for mini-loaf pans.
5. Remove cake (s) from oven, cool slightly, and remove waxed paper while still warm.
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