Fruit Cake

Name: Fruit Cake
Ingredients: 1 1/2 c. sifted flour; 1 1/2 c. sugar; 1 tsp. baking powder; 1 tsp. salt; 2 (7 1/2 oz.) pkg. pitted dates; 1 lb. diced pineapple; 2 (16 oz.) jars red maraschino cherries, drained; 18 oz. (5 1/2 c.) pecan halves; 6 eggs; 1/3 c. orange juice; 1/3 c. light corn syrup

11 ingredients

33 steps

Ingredients

1 1/2 c. sifted flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
2 (7 1/2 oz.) pkg. pitted dates
1 lb. diced pineapple
2 (16 oz.) jars red maraschino cherries, drained
18 oz. (5 1/2 c.) pecan halves
6 eggs
1/3 c. orange juice
1/3 c. light corn syrup

Directions

1

Grease 2 (9 x 5
2

x
3

3-inch)
4

loaf pans; line with foil, allowing a 2-inch
5

hangover
6

and
7

grease
8

again.
9

Sift
10

flour, sugar, baking powder and salt into very large mixing bowl; add fruits and pecans until coated.
11

Beat eggs and juice thoroughly; pour
12

over
13

fruit
14

mixture.
15

Toss
16

until
17

combined.
18

Turn mixture into prepared loaf pans, passing frequently with metal spatula
19

to pack tightly.
20

Bake
21

in
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300°
23

oven
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1
25

3/4
26

hours or
27

until toothpicks inserted in center come out clean.
28

Allow cakes
29

to cool in pan for 15 minutes.
30

Then remove.
31

Tear off foil.
32

Brush with corn syrup while still warm.
33

Cool thoroughly before serving or storing.