Recipe - Dr Pepper Fruit Cake

1 cup Diced candied pineapple
One half cup Diced candied orange peel
One half cup Diced candied lemon peel
1 cup Whole candied cherries
One fourth cup Diced candied citron
1/3 cup Dr Pepper
One half cup Margarine
One half cup Light brown sugar
4 cup Pecan halves
1 cup Allpurpose flour
1 teaspoon Baking powder
1 teaspoon Salt
One fourth teaspoon Allspice
One fourth teaspoon Nutmeg
1 teaspoon Cinnamon
1/3 cup Dr Pepper
3 Eggs; lightly beaten

Place candied fruits in a bowl and pour 1/3 cup Dr Pepper over fruit. Allow
to stand several hours or overnight. Cream together the margarine and sugar
until light and fluffy, Add the soaked fruit and pecans, reserving a few
cherries and pecan halves for decoration of the top. Sift together the
flour, baking powder, salt and spices. Add to the creamed mixture
alternately with the remaining 1/3 cup Dr Pepper and eggs which have been
combined. Pour into small loaf pans which have been lined with brown paper
and greased. Cover with brown paper or foil, set in a shallow pan of water
(water should not be over One fourth depth of cake pan). Bake 1 pound loaf cakes
two hours at 275?. Bake 1 hour, then remove paper from top and the cake pan
from the water. Continue baking until done, when toothpick inserted in cake
comes out clean. Cool in pan and remove paper from the cake. Wrap in foil,
store in cool dry place to ripen and blend flavors. Allow 3 to 4 weeks
before slicing to serve.

Yield: 4 (1pound) loaves or 1 (4pound) cake

Posted to brandnamerecipes by Ann_Bartholomew@dpsu.com on Feb 6, 1998