Fruitcake

• 2 (8 ounce) packageschopped dates
• 12 lb chopped candied pineapple
• 12 lb chopped dried apricot
• 1 lb candied red cherries
• 12 lb walnut halves
• 12 lb pecans, chopped
• 1 cup all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 dash salt
• 4 eggs, separated
• 1 teaspoon vanilla extract

1. In a large bowl, combine the fruit and nuts.
2. Combine the flour, sugar, baking powderand salt; stir into fruit mixture until well coated.
3. In a small bowl, whisk egg yolks until slightly thickened.
4. In another bowl, beat egg whites and vanilla until stiff peaks form.
5. With a spatula, stir a fourth of the egg whites into the egg yolk mixture until no white streaks remain.
6. Fold in remaining egg whites until combined.
7. Add to fruit mixture; gently fold until blended.
8. Pour into 2 well greased and floured 8X4 inch loaf pans.
9. Bake at 300 degrees for 1 to 1 1/2 hours or until a toothpick inserted near the center comes out clean.
10. Cool for 20 minutes before removing from pans to wire racks.
11. Cool completely.
12. Wrap tightly and store in a cool dry place.
13. Use a serrated knife, to cut into slices.

dates, candied pineapple, apricot, candied red cherries, walnut halves, pecans, flour, sugar, baking powder, salt, eggs, vanilla

Taken from www.food.com/recipe/fruitcake-343522 (may not work)