No-Candied-Fruit Fruitcake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1 teaspoon baking powder |
1 teaspoon salt |
5-1/2 cups pecan halves |
2 jars (16 ounces each) maraschino cherries, dried |
1 can (20 ounces) crushed pineapple, drained |
2 packages (8 ounces each) pitted dates, halved and quartered |
6 eggs |
1/2 cup orange juice |
1/4 to 1/2 cup corn syrup |
Directions:
1. In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9-in. x 5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely. Yield: 2 fruitcakes.
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