Mom's Favorite Fruitcake
3/4 call purpose flour
3/4 cwhite sugar
1/2 tspbaking powder
3 cpecans, rough chopped
1 lbpitted dates, chopped
16 ozjar maraschino cherries, drained and halved/quartered
3 largeeggs, beaten
How to Make Mom's Favorite Fruitcake
- Preheat oven to 300 deg F. Cut piece of waxpaper to sit in bottom of a 9x5 loaf pan. Spray pan, set wax paper in, then spray bottom and sides of pan.
- Whisk flour, sugar, baking powder and salt together. Stir in nuts, dates and cherries.
- In separate bowl, beat eggs until foamy; then stir in the vanilla. Pour liquids into flour mixture and stir until just combined; press into loaf pan...and you really will have to press it in as there is only enough batter to hold everything together. Don't worry...it works.
- Bake for 1 hr 45 min. Cool on wire rack for 10 minutes. Turn out onto wire rack and poke holes in bottom of cake with toothpick. Brush rum over bottom and sides, letting it seep into cake. Cool. Wrap in foil. Refrigerate for 24 hours. Keeps 3 weeks in refrigerator.