Candied Fruitcake
Ingredients
7 ounces packages pitted dates
1 pound candied pineapple
1 pound whole candied cherries
2 C. sifted flour
2 tsp. baking powder
1/2 tsp. salt
4 eggs
1 C. granulated sugar
2 pounds pecan halves
Cooking Instructions
Set oven at 275 degrees. Use two 9 inch spring form pans or two 9 x 5 loaf pans; or use 1 of each. Grease pans and line with brown paper cut to fit, then grease paper. Cut three 7 ounce packages pitted dates and 1 pound candied pine- apple into coarse pieces. Put in large bowl. Add 1 pound whole candied cherries. Put 2 C. sifted flour into sifter. Add 2 tsp. baking powder and 1/2 tsp. salt. Sift onto fruit. Mix fruits and dry ingredients well with fingers, separating pieces so that all are well coated. With electric beater, beat 4 eggs until frothy. Gradually add 1 C. sugar; beat until blended. Add fruit mixture, mix well with a large spoon. Add 2 pounds pecan halves. Mix with hands until nuts are evenly distributed, and are coated with batter. Pack into pans, pressing down with fingers. If necessary, rearrange pieces of fruit and nuts to fill up any empty spaces. Bake spring form cakes about 1 hour and 15 minute loaf cakes 1 hour and 30 minutes. When done, tops of cakes should look dry. If there is any doubt leave cakes in oven a few minutes longer, as a little extra baking does no harm. When cakes are done, remove from oven and let stand on cake racks about 5 minutes. Then turn out on racks and carefully pull off paper. Cool cakes, and turn top side up.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)