| Fruitcake Without Citron
| Yields: 14 servings |
"Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer." INGREDIENTS: | 3 cups pitted dates 3 cups candied pineapple chunks 3 cups red and green candied cherries 8 cups walnut halves 2 cups all-purpose flour | 2 teaspoons baking powder 1/2 teaspoon salt 4 eggs 1/2 cup dark corn syrup 1/4 cup packed brown sugar 1/4 cup vegetable oil | DIRECTIONS: | 1. | Grease a 10 x 14 inch pan; line with waxed paper. | | 2. | Mix fruits and nuts in a large bowl. | | 3. | Sift dry ingredients in a separate bowl. | | 4. | Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan. | | 5. | Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan. | |
