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Ruy’s fruit cake
3 8 oz pkg of chopped dates.
2 lb candied fruit. You can use the already mixed candied fruit available at some grocery stores.
1 lb extra candied cherries.
2 cups all purpose flour
2 teaspoons of double acting baking powder. NOT baking soda!
1/2 tsp salt
4 large eggs. 5 eggs is better.
1 cup sugar
2 lb pecan halves.
I use 3 or 4 aluminum foil bread pans. Grease and shake some flour in the pans. Keep an extra pan ready just in case there is more than you expected.
In a large bowl, pour in the candied fruit and candied cherries. Break apart.
Mix in a separate pan, the flour, baking powder, salt. Sift this over the candied fruit. Mix thoroughly.
Beat the eggs till frothy. gradually add 1 cup sugar. Then add this to the candied fruit mix. Mix thouroughly.
Add the 2 lb pecans, leving out only enough for decoration.
When everything is well covered with batter spoon this into the foil bread pans and pack down to fill all empty spaces.
Put the last cherries and pecans on top for decoration and place in an set at 275-300 degrees.
Bake for 1 1/2 hours.
After baking, allow the pans to cool and turn out onto a cooling rack.
Coat each loaf with white corn syrup. Let cool.
Place the loaves in a FREEZER to keep the nuts from turning rancid. You can put some rum or burbon on the cake beore it cools.
Thaw and eat each loaf as needed.
WARNING! You will gain weight.