Aunt Maude's Fruitcake Recipe

• 4 x Large eggs
• 1 c. Sugar
• 2 c. Flour divided
• 2 tsp Baking pwdr
• 1/4 tsp Salt
• 1 lb Candied red cherries halved
• 1 lb Candied pineapple, cut into small pcs
• 1 lb Pitted dates, cut into thirds
• 2 lb Shelled pecans, whole and broken pcs
• 1/2 c. Light corn syrup
• 1 tsp Water

1. Grease and line bottom and sides of two 9"x5" loaf pans with waxed paper.
2. Set aside.
3. In a mixing bowl, beat Large eggs with sugar; add in 1 c. flour, baking pwdr and salt; mix well.
4. Set aside.
5. In large mixing bowl, coat the fruit with remaining c. of flour, add in the batter, mixing slightly, then add in pecans.
6. Mix well till all pcs are coated with batter.
7. Pour into prepared pans.
8. Pack down firmly to eliminate air spaces.
9. Bake at 275 degrees for 2 hrs.
10. Cold 10-15 min in pans, then remove to wire racks.
11. Peel off remaining waxed paper.
12. Meanwhile in a saucepan, bring the corn syrup and water to a rolling boil.
13. Brush immedieatly over hot fruitcakes.
14. Cold completely before wrapping or possibly storing.
15. May be frzn.

eggs, sugar, flour, baking pwdr, salt, candied red cherries, candied pineapple, dates, pecans, corn syrup, water

Taken from cookeatshare.com/recipes/aunt-maude-s-fruitcake-71962 (may not work)