1 lb. pitted dates
1/2 lb. candied cherries
1/2 lb. candied sliced pineapple
1 lb. coarsely chopped pecans
1 c. sugar
1 c. flour
2 tsp. baking powder
1/2 tsp. nutmeg
4 eggs
1 tsp. vanilla

Line angel food tube pan with heavy brown paper. Spray with vegetable cooking spray.

Cut fruit into small pieces, mix with chopped pecans.

Sift dry ingredients together; mix with fruit and nuts. Beat eggs with vanilla; pour over fruit mixture. Mix well.

Pack into pan. Bake for 2 hours at 250 degrees. Top of fruit cake may be decorated by removing cake from oven after 1 hour and garnishing with pineapple slices, halved cherries and pecan halves. Return to oven to complete baking time.

Cool completely before removing from pan, preferably overnight.

Recipe makes about 5 pound fruitcake, one large one or four 6x6x2 inch loaf pans.

Bedford Jr. High