MIXED - NUT FRUITCAKE
2 (6.5 to 8 oz.) container candied red cherries
2 (10 oz.) containers pitted dates
1 (3.5-4 oz.) container candied green cherries
1/2 c. cream sherry
2 (12 oz.) cans salted mixed nuts
1 (6 oz.) can pecans
1 1/2 c. flour
1 c. sugar
1 tsp. baking powder
6 eggs, slightly beaten
In a very large bowl, combine first 4 ingredients; let stand 15 minutes or
until almost all liquid is absorbed, stirring occasionally. Meanwhile, line 10
inch tube pan with foil press out wrinkles as much as possible so cake surface
will come out smooth after baking. Stir mixed nuts and pecans into fruit mixture
in bowl. Remove 1 1/2 cups fruit mixture; set aside. Stir in flour, sugar, and
baking powder into fruit mixture in large bowl until well coated. Stir in eggs
until well mixed. Spoon batter into prepared pan, packing firmly to eliminate
air pockets. Sprinkle reserved fruit mixture on top. Cover pan loosely with
foil. Bake in 300 degree oven for 2 hours. Remove foil and bake 1/2 hour longer
or until knife inserted into center of cake comes out clean and top of cake is
lightly browned. Cool cake in pan on wire rack 30 minutes; remove from pan and
carefully peel off foil. Cool cake completely on rack. Wrap cake tightly with
foil or plastic wrap. Refrigerate. Makes a 4
1/2 pound fruitcake.
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