Candied Fruitcake Recipe

• 3 pkt (7.25-ounce) pitted dates
• 1 lb Candied pineapple
• 1 lb Candied cherries
• 2 lb Pecans with sifted flour to cover
• 2 c. Flour
• 2 tsp Baking pwdr
• 1/2 tsp Salt
• 4 x Large eggs, slightly beaten
• 1 c. Sugar

1. Mix dry ingredients, sugar & Large eggs & use this mix to cover fruit & nuts.
2. The only way to get it adequately covered is to use your hands.
3. Line greased loaf pans with brown paper that has also been greased.
4. Fill half way full as the dough does not rise so much so keep in mind how big you want the finished cakes to be.
5. Bake at 225 for 1 hour, check and if it is not dry sufficient bake longer...some times for 1-1/2 hrs.

dates, pineapple, candied cherries, pecans, flour, baking pwdr, salt, eggs, sugar

Taken from cookeatshare.com/recipes/candied-fruitcake-98577 (may not work)