Start this fruitcake anywhere from one week to two months before you plan to enjoy it. An excellent choice for Christmas giving, this fruitcake relies on dried fruit rather than the candied fruits so many people find objectionable in fruitcake.
In a large bowl, combine the dates, apricots, raisins, almonds, pecans and cherries.
In another bowl, combine the flour, brown sugar and baking powder, then stir in the beaten eggs and vanilla, combining well.
Stir the flour/egg mixture into the fruit mixture, stirring thoroughly. A stout wooden spoon works well for this purpose.
Spoon batter into prepared pans, pressing batter into the corners of the pan.
Bake in preheated oven for 1-1/2 hours until golden brown. Let cool in pan on a rack for 10 minutes, then turn out of pan. Peel off paper and let cake cool completely on rack.
Wrap airtight with plastic wrap, and store in refrigerator for at least one week before serving or giving. If desired, sprinkle top of cake with 1 tablespoon rum or brandy once a week for up to two months.
Makes one fruitcake.
Prep time: 30 minutes; Cooking time: 10 minutes; Total time: 40 minutes
Recipe editor Patricia Mitchell
Online Since 1997
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