Fruit Cake

• 1 1/2 c. sifted flour
• 1 1/2 c. sugar
• 1 tsp. baking powder
• 1 tsp. salt
• 2 (7 1/2 oz.) pkg. pitted dates
• 1 lb. diced pineapple
• 2 (16 oz.) jars red maraschino cherries, drained
• 18 oz. (5 1/2 c.) pecan halves
• 6 eggs
• 1/3 c. orange juice
• 1/3 c. light corn syrup

1. Grease 2 (9 x 5
2. x
3. 3-inch)
4. loaf pans; line with foil, allowing a 2-inch
5. hangover
6. and
7. grease
8. again.
9. Sift
10. flour, sugar, baking powder and salt into very large mixing bowl; add fruits and pecans until coated.
11. Beat eggs and juice thoroughly; pour
12. over
13. fruit
14. mixture.
15. Toss
16. until
17. combined.
18. Turn mixture into prepared loaf pans, passing frequently with metal spatula
19. to pack tightly.
20. Bake
21. in
22. 300u0b0
23. oven
24. 1
25. 3/4
26. hours or
27. until toothpicks inserted in center come out clean.
28. Allow cakes
29. to cool in pan for 15 minutes.
30. Then remove.
31. Tear off foil.
32. Brush with corn syrup while still warm.
33. Cool thoroughly before serving or storing.

flour, sugar, baking powder, salt, dates, pineapple, jars red maraschino cherries, pecan halves, eggs, orange juice, light corn syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=374562 (may not work)