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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

CHERRY FRUIT CAKE Recipe

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This recipe for CHERRY FRUIT CAKE is from Ranch House Recipes.... in their own words, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups sifted all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
2 (7 1/2 oz.) packages pitted dates
1 pound diced candied pineapple
4 cups drained red Maraschino cherries
5 1/2 cups pecan halves
1/3 cup dark rum
1/2 cup light corn syrup
6 eggs
1/3 cup dark rum
Directions:
Directions:
Grease 2 9"x5"x3" loaf pans. Line with foil, allowing a 2 inch overhang and grease again. Sift flour, sugar, baking powder and salt into large mixing bowl and add fruits and pecans. Toss until well coated. Beat eggs and rum and pour over fruit mixture. Toss and turn mixture into prepared loaf pans, pressing to pack tightly. Bake in 300° oven for 1 3/4 hours or until cake tester inserted in center comes out clean. Cool in pan 15 minutes, then remove from pans and take off foil. Brush loaves with corn syrup while still warm. Cool thoroughly.
Number Of Servings:
Number Of Servings:
Two 9
Personal Notes:
Personal Notes:
Try this fruit cake. You will be glad you did! It doesn't taste like a traditional fruitcake.

 

 

 

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