1½ lb
pitted dates
1 lb whole
candied cherries
1 lb
candied pineapple
2 cups
flour
2 tsp
baking powder
½ tsp
salt
4 eggs
1 cup
sugar
8 cups
pecan halves
white
corn
syrup
Use two 9x5x3 loaf pans
or 2 9-inch springform pans.
Grease with margarine and line bottom and sides with brown paper cut to
fit.
Preheat oven to 275º. Cut dates and pineapple in course pieces. Put in
large
bowl. Add whole cherries. Sift, then lightly spoon flour into measuring
cup.
Add baking powder and salt to flour. Mix fruits and dry ingredients
well with
fingers, separating pieces of fruit so that all are coated with dry
ingredients. With mixer, beat eggs until frothy. Gradually beat in
sugar. Add
to fruit mixture and mix well with large spoon. Add pecans. Mix with
hands
until nuts are evenly distributed and coated with batter. Pack into
pans
pressing down with hands. If necessary, rearrange pieces of fruit to
fill any
empty spaces. Decorate with whole cherries and pecan halves. Bake
springform
pans about 1 ¼ hours, loaf pans 1 ½ hours. Tops of cakes where batter
is visible
should look dry but will not brown. When cakes are done, remove from
oven and
put on cake rack. Let stand 5 minutes. Turn out on racks and carefully
peel off
paper. Brush with white corn syrup. Cool. To store, wrap loosely in
foil and
store airtight in a cool place. Keeps several weeks.
Nadine's
Best Recipes