Mixed Nut Fruit Cake
|Red candied cherries||16 Ounce (Two 8 Ounce Jars)|
|Pitted prunes||12 Ounce (1 Package)|
|Pitted dates||10 Ounce (1 Container)|
|Green candied cherries||4 Ounce (1 Container)|
|Cream sherry||1⁄2 Cup (8 tbs)|
|Salted mixed nuts||24 Ounce (Two 12 Ounce Cans)|
|Canned pecans||6 Ounce (1 Can)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Eggs||6 , slightly beaten|
1. In very large bowl or 6-quart saucepot, mix first 5 ingredients; let stand 15 minutes or until almost all liquid is absorbed, stirring often. Meanwhile, line 10-inch tube pan with foil.
2. Stir mixed nuts and pecans into fruit mixture in bowl. Remove 1 1/2 cups fruit mixture; set aside. Stir flour, sugar, and baking powder into fruit mixture in large bowl until well coated. Stir in eggs until well mixed.
3. Preheat oven to 300°F. Spoon batter into pan. Sprinkle reserved mixture on top. Cover pan loosely with foil. Bake 2 hours. Remove foil and bake 1/2 hour longer or until knife inserted in center of cake comes out clean.
4. Cool cake in pan on wire rack 30 minutes; remove from pan and carefully peel off foil. Cool cake completely on rack. Wrap fruitcake tightly; refrigerate overnight so cake will be firm and easy to slice.