Recipe - Aunt Maudes Fruitcake

4 Eggs
1 cup Sugar
2 cup Flour divided
2 teaspoon Baking powder
One fourth teaspoon Salt
1 pound Candied red cherries halved
1 pound Candied pineapple; cut into
small pieces
1 pound Pitted dates; cut into
thirds
2 pound Shelled pecans; whole and
broken pieces
One half cup Light corn syrup
1 teaspoon Water

Grease and line bottom and sides of two 9"x5" loaf pans with waxed paper.
Set aside. In a mixing bowl, beat eggs with sugar; add 1 cup flour, baking
powder and salt; mix well. Set aside. In large mixing bowl, coat the fruit
with remaining cup of flour, add the batter, mixing slightly, then add
pecans. Mix well until all pieces are coated with batter. Pour into
prepared pans. Pack down firmly to eliminate air spaces. Bake at 275
degrees for 2 hours. Cool 1015 minutes in pans, then remove to wire racks.
Peel off remaining waxed paper. Meanwhile in a saucepan, bring the corn
syrup and water to a rolling boil. Brush immedieatly over warm fruitcakes.
Cool completely before wrapping or storing. May be frozen.

NOTES : Notes: A Christmas to Remember
Posted to recipeludigest Volume 01 Number 312 by "lbrandau"
lbrandau@intrnet.net on Nov 26, 1997