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No-Candied-Fruit Fruitcake

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
5-1/2 cups pecan halves
2 jars (16 ounces each) maraschino cherries, dried
1 can (20 ounces) crushed pineapple, drained
2 packages (8 ounces each) pitted dates, halved and quartered
6 eggs
1/2 cup orange juice
1/4 to 1/2 cup corn syrup

In a large bowl, combine the first four ingredients. Add pecans,

Printed from tasteofhome.com Sep 7, 2008

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No-Candied-Fruit Fruitcake cont.

cherries, pineapple and dates; toss to coat. Beat eggs and orange
juice; add to fruit mixture and mix well. Line two 9-in. x 5-in. loaf
pans with foil and grease the foil. Pour fruit mixture into pans and
press down. Bake at 300° for 1-3/4 to 2 hours or until a
toothpick inserted near the center comes out clean. Cool for 10
minutes; remove from pans. Remove foil. Brush with corn syrup; cool
completely.

Yield: 2 fruitcakes.