Candied Fruitcake

1. 1

   Sift flour, baking powder and salt into large bowl.

2. 2

   Add pineapple, cherries and dates.

3. 3

   Mix well with hands to coat each piece of fruit with flour.

4. 4

   Beat eggs until frothy; gradually beat in sugar.

5. 5

   Add to fruit and mix well.

6. 6

   With hands, mix in pecan halves.

7. 7

   Grease and line with brown paper two 9-inch clamp or clampless spring-form pans; grease paper.

8. 8

   Divide dough into pans and press down firmly with fingers.

9. 9

   If necessary, rearrange fruit and nuts to fill any empty spaces.

10. 10

    Bake in slow oven at 275u00b0 about 1 1/4 hours.

11. 11

    Let cakes stand in pans about 5 minutes.

12. 12

    Turn out on racks and pull off brown paper.

13. 13

    Cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.