--Sharon Kaye
Pecan Cake:
1 1/2 lb. pitted dates cut in pieces (about 3 3/4 cups)
1 lb. candied pineapple cut in coarse pieces (2 1/2 cups)
1 lb. candied cherries cut in coarse pieces (2 cups)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
4 eggs
1 cup sugar
2 lb. pecan halves (8 cups)
Place cut dates, pineapple, and cherries in large bowl. In another bowl mix together flour, baking powder, and salt. Sift dry ingredients onto fruit mixture and mix well using fingers to coat all of the fruit with the dry ingredients. Beat eggs until frothy. Gradually add sugar. Add egg mixture to fruit mixture. Mix well with a large wooden spoon. Add pecans. Mix with hands until nuts are evenly distributed and coated. Prepare baking loaves by greasing then lining with parchment paper and grease again. Press mixture into pans to fill any empty air spaces. Bake at 275 degrees for 1 hour 15 minutes or until cakes look dry but not brown. Makes four 8 1/2 " x 4 1/2 " loaf pans.
I'm glad that you added this one mom! I always loved this growing up!
ReplyDelete