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MIXED-NUT FRUIT CAKE 2 (6 1/2 to 8 oz.) containers candied red cherries 1 (12 oz.) pkg. pitted prunes 1 (10 oz.) container pitted dates 1 (3 1/2 to 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. all-purpose flour 1 c. sugar 1 tsp. double acting baking powder 6 eggs, slightly beaten Day ahead or up to 1 month ahead: In a very large bowl or 6 quart saucepot, combine red cherries, prunes, dates, green cherries and cream sherry; let stand 15 minutes or until almost all liquid is absorbed, stirring occasionally. Mean- while, 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 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. Sprin- kle reserved fruit mixture on top. Cover pan loosely with foil. Bake in 300 degrees oven 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 or wire rack 30 minutes; remove from pan and carefully peel off foil. Cool cake completely on rack. Wrap fruit cake tightly with foil and plastic wrap. Refrigerate. Makes one 4 1/2 pound fruit cake. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |