Mixed Nut Fruit Cake Recipe
Ingredients
| 2 8-ounce containers red candied cherries | ||
| 1 12-ounce package pitted prunes, | ||
| 1 10-ounce container pitted dates | ||
| 1 4-ounce container green candied cherries | ||
| 1/2 cup cream sherry | ||
| 2 12-ounce cans salted mixed nuts | ||
| Pecans | 1 6 Ounce | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| 6 eggs, slightly beaten | ||
Directions
1. In very large bowl or 6-quart saucepot, mix first 5 ingredients; let stand 15 minutes or until almost all liquid is absorbed, stirring often. Meanwhile, line 10-inch tube pan with foil.
2. Stir mixed nuts and pecans into fruit mixture in bowl. Remove 1 1/2 cups fruit mixture; set aside. Stir flour, sugar, and baking powder into fruit mixture in large bowl until well coated. Stir in eggs until well mixed.
3. Preheat oven to 300°F. Spoon batter into pan. Sprinkle reserved mixture on top. Cover pan loosely with foil. Bake 2 hours. Remove foil and bake 1/2 hour longer or until knife inserted in center of cake comes out clean.
4. Cool cake in pan on wire rack 30 minutes; remove from pan and carefully peel off foil. Cool cake completely on rack. Wrap fruitcake tightly; refrigerate overnight so cake will be firm and easy to slice.
2. Stir mixed nuts and pecans into fruit mixture in bowl. Remove 1 1/2 cups fruit mixture; set aside. Stir flour, sugar, and baking powder into fruit mixture in large bowl until well coated. Stir in eggs until well mixed.
3. Preheat oven to 300°F. Spoon batter into pan. Sprinkle reserved mixture on top. Cover pan loosely with foil. Bake 2 hours. Remove foil and bake 1/2 hour longer or until knife inserted in center of cake comes out clean.
4. Cool cake in pan on wire rack 30 minutes; remove from pan and carefully peel off foil. Cool cake completely on rack. Wrap fruitcake tightly; refrigerate overnight so cake will be firm and easy to slice.
Chef
