Franciscanized Candied Fruit Cake
Franciscan Sisters of Christian Charity at the Motherhouse and St. Francis Convent, Manitowoc, WI use this recipe for their Christmas fruitcake.
Makes 3 angel food pans or 6 regular loaf pans.
- 2# pitted whole dates
- 41/2# candied pineapple-large chunks
- 41/2# mixed whole red and green cheeries candied
Put together in a bowl:
- 6 cups sifted flour
- 6 tsp baking powder
- 11/2 tsp salt
- 12 eggs
- 3 cups sugar
- 3 tsp vanilla
- 41/2# pecan halves
Bake at 260-275 for 2-3 hours
Mix fruit and then put about 1/2 fo dry ingredients on top of fruit. Mix with hands until all is covered. Beat eggs till frothy. Add sugar gradually beat until thick, fold in remainder of dry ingredients and pour over fruit mixture. Mix with spoon, add nuts and mix with hands until fruit and nuts are coated.
Grease pans, line with wax paper, spray with Pam.
Put dough in pans and press in tight with hands. Bake. Top should be dry when done. Place on rack. Let stand for 5 minutes. Peel off papers and brush with warm syrup. Let dry and brush again. Brush the whole loaf.