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Fruitcake Without Citron

By: JJOHN32  
"Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 81 people have saved this

 

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Original Recipe Yield 1 - 10 x 14 inch tube cake
 

Ingredients

  • 3 cups pitted dates
  • 3 cups candied pineapple chunks
  • 3 cups red and green candied cherries
  • 8 cups walnut halves
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/2 cup dark corn syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup vegetable oil

Directions

  1. Grease a 10 x 14 inch pan; line with waxed paper.
  2. Mix fruits and nuts in a large bowl.
  3. Sift dry ingredients in a separate bowl.
  4. Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan.
  5. Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 804 | Total Fat: 43g | Cholesterol: 61mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2006 by Rebecca Carrell 
I have made this cake in the past. And it was an absolute success. Everyone I know of that... MORE

 
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