Ingredients

The following ingredients have 4 Servings
  • 1 pound pecans
  • 1 pound dates (pitted and chopped)
  • 1/2 pound candied cherries ((red and geen))
  • 1/2 pound candied pineapple ((red and green or yellow))
  • 3/4 cup sugar
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 teaspoon vanilla extract (or 1 tablespoon rum, bourbon, or brandy)

Instruction

  • Preheat oven to 250° degrees (that is not a typo-TWO HUNDRED AND FIFTY degrees)
  • Place a pan 1/3 filled with boiling water in the oven to create steam. Put it on the rack under the rack where the fruitcake pans will got.
  • Fill the pan with hot water as needed during baking.
  • Spray two 9-inch loaf pans with cooking spray and line with wax paper or parchment paper.
  • Spray wax paper with cooking spray.
  • Chop dates and nuts.
  • Add them to a large bowl.
  • Sift dry ingredients over fruit and nuts and mix in with your hands.
  • Beat eggs until light, add vanilla and pour over fruit, mixing well. (you will probably need to mix with your hands - it's messy.)
  • Spoon fruit cake batter into prepared pans, pressing down gently to remove large air bubbles and spaces.
  • Place the filled loaf pans onto the rack above the pan with hot water.
  • Bake at 250 for 1 hour and 45 minutes.
  • Let cool.