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candied fruit cake. From June at church. MADE VERY GOOD
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| 3. 8 oz. package pitted dates | |
| 1 lb. | candied pineapple |
| 1 lb. | whole candied cherries |
| 2 c | sifted all purpose flour |
| 2 teaspoons | cinnamon |
| 2 teaspoon | baking powder,, (double acting) |
| 1/2 teaspoon | salt |
| 4 | eggs |
| 2 teaspoon | vanilla |
| 1 teaspoon | orange flavoring |
| 1 large teaspoon | orange zest |
| 1 c | sugar |
| 2 lbs. | pecan halves,, ( 8 cups) |
| White corn syrup | |
Use 2 9" x 5" x 3" pans. Grease pans well, line bottom & sides of pans with brown paper cut to fit. Grease paper also. Set oven at 275 degrees,
Cut dates & pineapple in lg. pieces. Put in large bowl. Add cherries
Sift together flour, baking powder, cinnamon, & salt. Mix into fruit with hands.
Beat eggs until frothy,gradually stir in sugar, vanilla & orange zest & flavoring, & add to fruit mixture & mix well.
Add pecans & mix until nuts are evenly distributed & well coated with batter.
Pack into pans, pressing with palm of hands. Can decorate top if desired.
Bake 1 1/4 - 1 1/2 hours. Top of cake should look dry, but will not be browned. If in doubt leave in oven little longer. When cake is done remove from oven & place on cake rack, let stand 5 min. Then turn onto rack & carefully peal off paper. Turn top side up & brush with white syrup. Cool, wrap loosely in foil & store in cool place.
** be sure & use heavy brown paper ( like brown sacks from grocery store) can use smaller pans & get more cakes.
** VERY thick batter. Be sure you use large mixing bowl.
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