Recipe - Candied Fruitcake

3 pack (7.25oz) pitted dates
1 pound Candied pineapple
1 pound Candied cherries
2 pound Pecans with sifted flour to
cover
2 cup Flour
2 teaspoon Baking powder
One half teaspoon Salt
4 Eggs; slightly beaten
1 cup Sugar

Mix dry ingredients, sugar & eggs & use this mixture to cover fruit & nuts.
The only way to get it adequately covered is to use your hands. Line
greased loaf pans with brown paper which has also been greased. Fill half
way full as the dough does not rise so much so keep in mind how big you
want the finished cakes to be. Bake at 225 for 1 hour, check and if it is
not dry enough bake longer...some times for 1One half hours.

MRS ASHBY M (HAPPY) FOOTE, JR.

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.