Fruitcake

Fruitcake

Ingredients/Components

• sugar - 1 c
• eggs - 4 item
• vanilla - 1 tsp
• salt - 1/2 tsp
• flour - 1 c
• nutmeg - 1 tsp
• baking powder - 2 tsp
• candied cherries - 1/2 lb
• coarsely chopped pecans - 1 lb
• pitted dates - 1 lb
• candied sliced pineapple - 1/2 lb

How to make fruitcake:

Line angel food tube pan with heavy brown paper (a grocery sack will do). Spray with vegetable cooking spray.

Cut fruits into small pieces; mix with chopped pecans.

Mix dry ingredients together; mix with fruits and nuts.

Beat eggs with vanilla; pour over fruit mixture. Mix well.

Pack mixture into pan. Bake for 2 hours at 250°.

Cool completely before removing from pan, preferably overnight.

Recipe yields about 5 pounds of cake - 1 large cake, 2 loaf cakes, or 4 small loaf cakes. Wrap well and keep in cake tin, better if not refrigerated.

When baking small loafs, check at 1 hour, 45 minutes.

Recipe categories: Eggs/dairy, Egg, Low sodium.