Candied Fruitcake
Candied Fruitcake is an moderately easy dinner. Made with 2 c. sifted flour, 2 tsp. baking powder, 1/2 tsp. salt, 1 lb. candied pineapple, coarsely cut (2 1/2 c.) and 1 lb. (2 c.) whole candied cherries, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Sift flour, baking powder and salt into large bowl.
Add pineapple, cherries and dates.
Mix well with hands to coat each piece of fruit with flour.
Beat eggs until frothy; gradually beat in sugar.
Add to fruit and mix well.
With hands, mix in pecan halves.
Grease and line with brown paper two 9-inch clamp or clampless spring-form pans; grease paper.
Divide dough into pans and press down firmly with fingers.
If necessary, rearrange fruit and nuts to fill any empty spaces.
Bake in slow oven at 275Β° about 1 1/4 hours.
Let cakes stand in pans about 5 minutes.
Turn out on racks and pull off brown paper.
π· Perfect Pairings
Complete your meal with these
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