Fruit Cake Recipies Recepies

Fruitcake

• 1 pound pitted dates, cut in pieces
• 1 pound glazed cherries, halved
• 2 pounds pecans, chopped
• 1/2 pound shredded coconut
• 1 pound glazed pineapple, cut in pieces
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract

1. Grease three 8 x 3 3/4 x 2 1/12-inch loaf pans. Preheat oven to 275*F (135*C).
2. Mix dates, cherries, pecans, coconut and pineapple in a large bowl. Add milk and vanilla, continuing to mix.
3. Pack very tightly in prepared pans. Bake for 1 1/2 hours.
   Makes 3 (2-pound) fruitcakes.

Golden Apple Fruitcake

• 3 Gala or Golden Delicious apples, peeled, cored, and chopped
• 2 cups mixed, diced candied fruit, plus more for garnish if desired
• 1 1/2 cup chopped pecans, plus more for garnish if desired
• 1 cup chopped dates
• 3 cups all-purpose flour, divided use
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup vegetable shortening
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 4 large eggs

Sugar Icing (recipe follows)

1. Heat oven to 300*F. Grease a 10-inch tube pan; line bottom with waxed paper and grease again.
2. In medium bowl, combine apples, 2 cups candied fruit, and 1 1/2 cups chopped pecans, and the dates; sprinkle with 1/2 cup flour and mix well; set aside.
3. In medium bowl, combine remaining 2 1/2 cups flour, the baking powder, cinnamon, nutmeg, allspice, cloves, salt, and baking soda; set aside.
4. In large bowl with electric mixer, beat shortening and both sugars until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until smooth. Stir in reserved fruit mixture.
5. Spread batter in prepared pan. Place pan of water in oven along with fruitcake.
6. Bake 2 to 2 1/2 hours or until wooden pick inserted near center comes out clean. Cool in pan.
7. Meanwhile, prepare Sugar Icing. To serve, frost top of fruitcake with icing and garnish with candied fruit and pecan halves, if desired.
   Makes 14 servings.