Posted by Karen on November 05, 2000 at 12:57:54:
In Reply to: Holiday Fruitcake With Dates posted by Margie Lou on November 05, 2000 at 10:53:12:
Holiday Fruitcake
4 cups flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 pound (4 sticks) butter or margarine
1 pound brown sugar
10 eggs
1/4 pound walnuts, chopped
1/4 pound pecans, chopped
1 teaspoon lemon zest, finely chopped
1 teaspoon orange zest, finely chopped
1 pound raisins
1/4 pound candied cherries
1/4 pound candied pineapple
3 cups sliced and pitted dates
1 cup dark corn syrup
1 cup honey
1/2 cup orange juice
Heat oven to 350 degrees. Place a shallow pan on the bottom rack of the oven; with a pitcher, fill with water. Line three 4-by-8-inch loaf pans with wax paper.
Combine the flour, baking powder, nutmeg and cinnamon. Sift the mixture.
Cream the butter and brown sugar and beat until light and fluffy. Blend in the eggs, nuts, lemon and orange zests, candied fruits, dates, syrup, honey and orange juice.
Gradually add the dry ingredients, stirring well after each addition.
Fill the pans 2/3 full. Bake for 1 1/2 hours. Remove from the oven and cool, covered with a damp cloth.
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Edna's Holiday Fruit Cake
3 pkgs. (71/4 oz each) pitted dates
1 lb. candied pineapple
1 lb. whole candied cherries
2 C all-purpose flour
2 tsp double-acting baking powder
1/2 tsp salt
4 eggs
1 C granulated sugar
2 lbs. pecan halves
Use two 9" spring-form pans or two 9" x 5" x 3" loaf pans. Grease pans and line with brown paper cut to fit; then grease the paper.
Cut the dates (about 3 1/2 C cut) and the candied pineapple (2 1/2 C cut) into course pieces into a large bowl. Add the whole candied cherries.
Mix flour, baking powder, and salt together, and then mix it with the the fruit. Mix well with the fingers, separating the pieces so that all are well coated.
Beat eggs with an electric mixer until frothy
Gradually add the sugar and beat until blended. Add to the fruit mixture and mix well. Add the pecan halves. Mix with the hands until the nuts are evenly distributed and coated with batter.
Pack into pans and press down. Bake in a slow oven at 275°. Baking time should be about 1 1/4 hours for the spring-form cakes and about 1 1/2 hours for the loaves. When done, the tops of the cakes should look dry.
When done, remove from the oven and set the pans on the cake racks for about five minutes. Then carefully turn the cakes out on the racks and pull off the paper. Cool, and turn top side up.