CHERRY FRUITCAKE
If your family is like mine, fruitcake is not a favorite; this recipe, though,
is really good, and they all love it. It has very little cake and a lot of
fruit and nuts. I received the recipe 35 years ago and have made it every
holiday since.
1/2 pound whole candied cherries
1/2 pound candied pineapple, chopped
1 pound dates, pitted and halved
1 pound pecan halves
1 pound walnut halves
1 1/2 cups flour, divided
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups sugar
6 eggs
2 teaspoons banana flavoring
Preheat oven to 300 degrees.
Grease and flour large tube pan; line with waxed paper.
Combine candied cherries, candied pineapple, dates, pecan halves and walnut
halves. Mix with a little flour. Sift remaining flour, salt and baking powder.
Pour over fruit mixture. Add sugar. Mix well. Beat eggs and banana flavoring.
Add to fruit mixture. Mix well. (Mixture will be very thick.)
Pour batter into prepared pan. Bake for 2 hours, or until done. Makes 1 (5
pound) cake.
Home Cooking Dec. 2001
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