Corrinne's Fruit Cake

 I found this recipe in a cookbook I purchased at the thrift store, and have not tried it yet.

1 pound pecans

1 pound walnuts

1 pound of dates chopped

Mix together nuts and dates, then add:

2 lbs of mixed fruitcake mixed fruit (I would substitute dried fruit of your choice, and would include golden raisins, dried apricots, dried pineapple, dried figs, etc.)

1 lb. candied cherries

1 - 12 oz bottle of Maraschino cherries, drained and chopped.  The recipe calls for using the reserved juice and pouring over the fruit moisture to moisten the fruits.  I would probably use an equivalent amount of rum or sherry instead.

1/2 cup dark syrup

Add syrup to fruit mixture and let stand while mixing the dry ingredients.

3 cups all purpose flour

1/2 tsp baking soda

1/2 tsp. salt

Add dry ingredients to fruit mixture, and mix well.  

Cream together the wet ingredients:

2 sticks oleo or butter

1 1/2 cups sugar 

6 eggs

Add the fruit, nut and flour mixture and mix well.   Bake fruitcake for 5 hours at 200 degrees F.  There is a note at the end that states the fruitcake takes every bit of 5 hours to bake!   There were no details on the size of the pan needed, though I suspect it would have to be pretty large, possible a large springform pan will work.  Makes a 6 lb. fruitcake.