| Cherry Fruitcake
1 1/2 cup of sifted all-purpose flour
1 1/2 cup of sugar
1 teaspoon of baking powder
1 teaspoon of salt
Two 8 ounce packages of dates, chopped
1 pound of diced candied pineapple
4 cups of red Maraschino cherries, drained
5 1/2 cups of pecan halves
6 eggs
1/3 cup of dark rum
1/2 cup of light corn syrup |
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Grease two 9 x 5 x 3 inch loaf pans. Line with foil, allowing a 2 inch overhang and grease again. Sift flour, sugar, baking powder and salt into large mixing bowl and add fruits and pecans. Toss until well coated. Beat eggs and rum and pour over fruit mixture. Toss. Turn mixture into prepared loaf pans, pressing to pack tightly. Bake in 300ºF. oven 1 3/4 hours or until cake tester comes out clean, cooling in pan 15 minutes, then remove from pans and take off foil. Brush loaves with corn syrup while still warm. Cool thoroughly. Makes two 9 x 5 inch loaves.
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