1 1/2 c. sifted flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
15 oz. pitted dates
1/2 lb. candied pineapple, diced
1/2 lb. dark raisins
2 jars red maraschino cherries, whole
& drained
5 1/2 c. pecan halves
6 eggs
1/3 c. dark rum
1/2 c. corn syrup light, divided
Red maraschino cherries for garnish
Pecan halves for garnish
Grease two 9 x 5 x 3 inch pans. Line with foil allowing a 2 inch
overhang and grease again. Sift flour, sugar, baking powder and
salt, into a very large mixing bowl. Add fruits and pecans; toss
until coated. Beat eggs thoroughly, very slowly. Beat in rum. Pour
over fruit mixture. Toss until combined. Turn mixture into prepared
loaf pans, pressing frequently with spatula to pack tightly. Bake in
a preheated oven at 300 degrees for 1 hour and 45 minutes or until
toothpick inserted in center comes out clean. Allow cake loaves to
cool in pan 15 minutes. Then remove from pans and tear off the foil
carefully. Brush loaves with half of corn syrup while still warm.
Decorate with whole cherries and pecan halves, then brush with
remaining corn syrup. Cool before serving or storing. Yield: 20
servings
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