COOKIN-FUN DECEMBER 2006 RECIPES

New Orleans Fruitcake

INGREDIENTS
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
2 pounds pecan halves
1 pound candied cherries
1 pound candied pineapple
1 pound pitted dates

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper two 5x9 inch loaf pans.
2. Beat together the eggs, sugar and vanilla until frothy.
3. Sift together the flour and baking powder; add to the egg mixture.
4. Add the candied cherries, pineapple and dates.
5. Mix well and pour into loaf pans and bake for 1 hour.
6. Cool before serving

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