Crunchy Fruitcake

Submitted By: Frances White

Ingredients

• 6 ounces pitted dates
• 1/2 pound candied cherries (4 ounces red, 4 ounces green)
• 5 slices candied pineapple
• 4 cups chopped pecans
• 1 cup flour
• 1/8 teaspoon salt
• 1 1/2 teaspoons baking powder
• 4 eggs

1 cup sugar

1 teaspoon vanilla

Instructions

In a mixing bowl, combine chopped dates, cherries, pineapple, and pecans. Sift together flour, salt, and baking powder; blend with the fruit and nuts. Beat eggs in another bowl; add sugar and vanilla and beat until sugar is dissolved.
Pour mixture over floured fruit and nuts. Mix thoroughly and pack into two well-greased and lined 5-x-8-x-2-inch baking pans. Cut pattern of each loaf pan from waxed paper and fit into greased pan (the paper will peel off easily while hot). Bake in preheated oven at 300º for one hour and 45 minutes. Cake freezes well for up to a year.
The cook says, “In 1957, I came across this recipe and thought it sounded good. It’s the best fruitcake I’ve ever eaten, and I’ve given the recipe to every person who has been a guest in my home around the holidays. I also bake this cake for gifts.”