Candied White Fruit Cake

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.