Recipe - Texas Fruit Cake

8 ounce (1 cup) pitted dates, left
whole
1 cup Candied cherries, tightly
packed and left whole
1 cup (45 slices) candied
pineapple, each slice cut
in 8 10 wedges
One half cup Sifted allpurpose flour
8 ounce (2 One half cups) mixed walnut
and pecan halves, left
whole
One half teaspoon Doubleacting baking powder
One fourth teaspoon Salt
2 Eggs, separated
One half cup Sugar
One half teaspoon Vanilla extract
2 tablespoon Bourbon

Adjust oven rack onethird of the way up from the bottom. Preheat oven to
325 F. Butter a 9 x 5 x 3inch loaf pan. Then cut two strips of aluminum
foil to line the pan, one for the length and one for the width. Put them
into place carefully; the foil should remain smooth. Brush with melted
butter and dust lightly with fine, dry bread crumbs. Set aside. Pick over
the dates carefully to see that there are no pits or stems left in them.
Rinse the cherries quickly in cold water and dry them thoroughly between
paper towels.

Place the dates, cherries and pineapple in a large mixing bowl. Add 2
tablespoons of the flour and toss with your fingers to separate and coat
each piece of fruit thoroughly. Add the nuts and toss again. Set aside.
Sift the remaining flour with the baking powder and salt and set aside. In
small bowl of electric mixer at high speed beat the egg yolks and sugar for
about 3 minutes until light. Reduce the speed to low and add the vanilla
and bourbon, and then the sifted dry ingredients, scraping the bowl with a
rubber spatula, and beating only until smooth. Beat the egg whites until
they hold a firm shape, or are stiff but not dry. Fold the egg whites into
the egg yolk mixture. Pour the batter over the prepared fruit and nuts.
Fold together and then transfer to prepared pan. Cover with plastic wrap
and with your fingers and the palm of your hand, press down very firmly,
especially in the corners of the pan. Make the top as level as possible.
Remove plastic wrap.

Bake 1 One half hours until the cake is semifirm to the touch, covering the top
loosely with foil for the last half hour of baking. Remove from oven and
cool in pan for 20 minutes. Cover with a rack and invert. Remove pan and
aluminum foil. Cover with another rack and invert again to cool, right
side up.

When cool, wrap airtight and refrigerate for at least several hours, or a
day or two if you wish. Freeze for longer storage. It is best to slice the
cake in the kitchen, and arrange the slices on a tray, or wrap them
individually in clear cellophane. Turn the cake upside down to slice it.
Use a very sharp, thin knife. If you have any trouble, hold the knife
under running, hot water before cutting each slice. Cut with a sawing
motion. It is difficult to cut this cake into very thin slices; for
smaller portions cut each slice in half.

Recipe is from _Maida Heatter's Book of Great Desserts_.

Posted to EATL Digest 9 November 96

Date: Sun, 10 Nov 1996 15:59:51 EST

From: Felicia Pickering MNHAN063@SIVM.SI.EDU