Cherry Date 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, drained and halved
- 1 pound diced candied pineapple
- 2 packages (8 ounces each) chopped pitted dates
- 6 eggs
- 1/2 cup apple juice
- 1/4 cup light corn syrup
- In a large bowl, combine the first four ingredients. Add the pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9x5-in. loaf pans. Press half of the mixture into each pan.
- Bake at 300u0b0 for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans; carefully remove foil. Brush loaves with corn syrup. Cool completely.
flour, sugar, baking powder, salt, pecan halves, maraschino cherries, candied pineapple, dates, eggs, apple juice, light corn syrup
Taken from www.tasteofhome.com/recipes/cherry-date-fruitcake/ (may not work)