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No-Candied-Fruit Fruitcake
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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, 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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |