RayC wrote:
> Becca wrote:
>> Merry Christmas, Annie, to you and your husband. I will send you an
>> email tomorrow. We have house guests, so I have been busy cooking.
>>
>> For those who enjoy a really good fruitcake (yes, there are some good
>> ones!), this is my favorite. It is all fruit and nuts, with just
>> enough batter to hold it together.
>>
>> Cherry Nut Cake
>>
>> 1 pound candied cherries, cut in half
>> 1 pound chopped pecans
>> 1 pound dates,chopped
>> 1/2 pound candied pineapple
>> Batter:
>> 1 1/2 cups all purpose flour
>> 4 eggs
>> 1 cup sugar
>> 1/2 teaspoon salt
>> 1 teaspoon baking powder
>>
>> Preheat oven to 325. Mix chopped fruits and nuts with 1/2 cup flour.
>> Beat eggs. Add sugar, remaining flour salt and baking powder. Beat
>> slightly. Combine fruit-nut mixture with batter. Mix with hands (it is
>> so thick, there is no other way to handle this).
>>
>> Bake in a tube pan lined with two thickness of wax paper or heavy brown
>> paper that's been liberally greased. Bake 90 minutes at 325 degrees.
>>
>> Note: I substituted brown sugar for white sugar, I doubled the amount
>> of pineapple, I added cinnamon, and I baked it in Wilton mini pans, it
>> made one dozen. They were done in about 40 minutes. I used Crisco
>> spray w/flour and the cakes came out with no problem.
>>
>> Becca
>
>
> Sounds a little like our family recipe. And, yes, a fruitcake is meant
> to be good and not the nasty Citron laced bricks that you find at Walmart!
>
> FRUIT CAKE
> 1 1/2 lbs. dates 1/2 t. salt
> 1 lb. candied pineapple (yellow & green) 4 eggs
> 1 lb. candied cherries 1 c. sugar
> 2 c. flour 3 t. vanilla
> 2 t. baking powder 2 lbs. pecans
> Grease 2 loaf pans and then lay greased brown paper into bottom of pans.
>
> Mix fruit & add dry ingredients. Beat eggs & sugar together then add to
> fruit. Mix together well. Stir in pecans (make sure to do this last
> after dry & wet ingredients are mixed). Bake at 275ºF for 1 1/2 hrs.
> Glaze with Karo syrup.
> (copied from Politically Incorrect Kitchen
> http://rayzplace.com/cooking/#fruit)
>
> Merry Christmas!
Thanks for the recipe, Ray!
Becca
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