Aunt Maude's Fruitcake

Title:
Aunt Maude's Fruitcake

Yield:
1 Servings

Categories:
Cake




Ingredients:





     4    Eggs


     1 c  Sugar


     2 c  Flour divided


     2 ts Baking powder


   1/4 ts Salt


     1 lb Candied red cherries halved


     1 lb Candied pineapple; cut into


          -small pieces


     1 lb Pitted dates; cut into


          -thirds


     2 lb Shelled pecans; whole and


          -broken pieces


   1/2 c  Light corn syrup


     1 ts Water






 Grease and line bottom and sides of two 9"x5" loaf pans with waxed paper.


 Set aside. In a mixing bowl, beat eggs with sugar; add 1 cup flour, baking


 powder and salt; mix well. Set aside. In large mixing bowl, coat the fruit


 with remaining cup of flour, add the batter, mixing slightly, then add


 pecans. Mix well until all pieces are coated with batter. Pour into


 prepared pans. Pack down firmly to eliminate air spaces. Bake at 275


 degrees for 2 hours. Cool 10-15 minutes in pans, then remove to wire racks.


 Peel off remaining waxed paper. Meanwhile in a saucepan, bring the corn


 syrup and water to a rolling boil. Brush immedieatly over warm fruitcakes.


 Cool completely before wrapping or storing. May be frozen.


 


 NOTES : Notes: A Christmas to Remember


 Posted to recipelu-digest Volume 01 Number 312 by "lbrandau"


 
on Nov 26, 1997