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Fruit Cake Recipe (makes 2 cakes)

Source of Recipe


Jean Mizell



List of Ingredients



• 1 lb. candied cherries cut up
  
• 1/4 lb. candied pineapple cut up
  
• 1 cup raisins
  
• 1 1/2 cups chopped dates
  
• 8 cups pecan halves
  
• 2 cups walnut halves
  
• Honey
  
• 1 recipe Grandmama Pearl's pound cake and add:
  
• 2 t. cinnamon to dry ingredients
  
• 2 t. nutmeg
  
• 1/2 t. extra baking powder
  






Instructions



1. Combine cut up fruits and nuts in large container and stir well. Save some fruit and nuts for top of cakes. Preheat oven to 200º.
   
   
2. In mixer prepare pound cake following recipe. Mix cake batter into fruit mixture with large spoon. Pour mixture into 2 greased and floured tube cake pans and bake for 1 hour. Then set oven for 275º and bake for 1 or 1 1/2 hours until brown.
   
   
3. About 30 minutes before done, brush cake with honey and place fruit on top of cake and bake until an inserted toothpick or straw comes out clean and remove from oven. Lay tinfoil over cakes to keep moisture in while cooling.
   
   
4. When cakes get cool, loosen cake from pan with knife and shake pan to loosen. Wrap in tinfoil and seal foil and store in cakes tins. Cakes will keep for about 2 months, after that store in refrigerator or freezer.
   
   
5. If a thick bunt cake pan is used, cake will be done sooner than with a tube cake pan.
   
   
6.