Candied White Fruit
Cake
6 cups sifted all purpose flour (mom never sifted it)
6 teaspoons baking powder
1 ½ teaspoons salt
2 ½ cups (1 lb.) coarsely chopped candied pineapple
2 cups (1 lb.) whole candied cherries
3 ½ cups (1 ¼ lb.) pitted dates. Cut coarsely.
12 eggs
1 ounce of rum extract or 1 ounce of vanilla (2 Tablespoons)
3 cups sugar of 2 ½ cups granulated fructose
8 cups (2 lbs.) Pecan halves or chopped
Sift flour with baking powder and salt. (Mom just mixed)
Add fruits and mix well with hands to coat thoroughly each
piece of fruit
Beat eggs until frothy (keep separate)
Gradually beat in sugar into eggs
With hands, mix nuts into egg mixture.
Pour egg mixture over floured fruit. Mix with hands. (Reach
down and turn from the bottom up. All flour needs to be contacting egg
mixture.)
Grease 2 10 inch
angel foodcake pans. Or 2 9inch
springform pans.
Line with unglazed
brown paper and grease again. (Mom didn’t do this. She wants a crust.)
Divide dough between pans. Press mixture down firmly with
fingers.
Bake in preheated slow oven 275 degrees F. For 1 ¼ hours.
(Mom says she baked it 1 ½ hours at Canyon Park.) Poke in toothpick to check if
cooked.
Let stand in pans for five minutes. Take a sharp knife, run
it around the sides. Flip upside down on cooling rack. Take sides off. Leave
cone in until cooled, if desired.
Wrap with ceran wrap tightly with two or more layers. Put in
cool place. (Mom put in storage room outside)
Makes 11 2 ¼ by 5 inch loaves. Or 7 one pound loaves
baked 55 -60 minutes.
Side Note: You can use dried pineapple. Put one cup water
over it in a pan. Bring it to a boil and turn it off.
Soak dried papaya in 1 cup of water for a couple of hours.
