Irene Lord’s Candied Fruit Cakes

12/15/2004 Dr Wingnut Cooking, Hallothanksholinewyear Comments Off on Irene Lord’s Candied Fruit Cakes

This is my paternal grandmother’s fruit cake recipe.  In contract with other fruit cakes which so many deign to be doorstops, this recipe is in a class by itself since it has none of the nasty doorstop fruitcake items like citron, citrus peels and the like.  The doctor always makes 3 or 4 batches to be given as gifts.

Ingredients

  • 18 ounces pitted dates – cut into pieces the size of a cherry
  • 8 ounces whole red candied cherries
  • 8 ounces whole green candied cherries
  • 16 ounces candied pineapple – cut into pieces the size of a cherry
  • 2 pounds whole pecan halves
  • 4 large eggs
  • 1 cup sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Baker’s Joy or Pam with flour cooking spray

Tools

  • Very large mixing bowl
  • Mixer
  • Small mixing bowl
  • Sifter
  • Measuring spoons
  • Measuring cups
  • Rubber scraper shaped like a spoon
  • Scale
  • 6 disposable aluminum mini loaf pans, 5 x 3 x 2
  • Cellophane bags with twist ties

Method

  1. Set oven rack in the center position and preheat to 275 degrees F.
  2. In a very large bowl mix the dates, cherries, pineapple and pecan halves until the fruit is well distributed with the nuts.  Make a well in the center of the ingredients.
  3. Sift the flour, salt and baking powder into a second bowl.
  4. Spray the inside of loaf pans with the flour cooking spray to coat.
  5. With a mixer in a third bowl, beat the eggs and gradually add the sugar.
  6. Slowly add the flour to the egg mixture to make a batter.
  7. Pour the batter into the nut mixture.  Mix well until all the fruit and nuts are coated evenly.
  8. Pack the mixture into the loaf pans.
  9. Bake for 90 minutes.  Rearrange the loaves in the oven half way through the baking to compensate for hot spots in your oven.
  10. Cool slighly remove from pans.
  11. When completely cool, wrap in cellophane bags for storage.

Notes

  • May be made in larger 9 x 5 x 3 loaf pans
  • May also be made in a spring form pan.  If made in a spring form pan bake for only 75 minutes.
  • The small loaf pans will comfortably hold 1 pound of the batter, if you really pack it into the pan and remove the air spaces between the ingredients.
  • If you are thinking of doubling, tripling or quadrupling the recipe, I suggest that you do it in batches no larger than that of the single recipe as it becomes difficult to mix more than one batch at a time.
  • If green cherries are scarce, you may use all red cherries.