Cherry Fruitcake


1 1/2 c. sifted all-purpose flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
2 (8 oz.) pkgs. dates, chopped
1 lb. diced candied pineapple
4 c. red Maraschino cherries, drained
5 1/2 c. pecan halves
6 eggs
1/3 c. dark rum
1/2 c. light corn syrup


Grease two 9 x 5 x 3 inch loaf pans. Line with foil, allowing a 2 inch overhang and grease again. Sift flour, sugar, baking powder and salt into large mixing bowl and add fruits and pecans. Toss until well coated. Beat eggs and rum and pour over fruit mixture. Toss. Turn mixture into prepared loaf pans, pressing to pack tightly. Bake in 300 degree oven 1 3/4 hours or until cake tester comes out clean, cooling in pan 15 minutes, then remove from pans and take off foil. Brush loaves with corn syrup while still warm. Cool thoroughly. Makes two 9 x 5 inch loaves.


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