Cathedral Window Fruit Cake

By deanarrca

Ingredients

• 1 lb. candied pineapple
• 3 pkgs. pitted dates, (6 oz. each)
• 1/2 lb. red and green candied cherries
• 2 cups all-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 4 large eggs
• 1 cup sugar
• 8 cups pecan halves (I have used a combination, (2 lb.)
• walnuts and pecans)
• vegetable shortening

Details

Servings 32

Preparation

Step 1

For 2 9x5-inch loaf cakes
Cut pineapple and dates into coarse pieces. Mix with whole cherries
in a very large bowl. Sift four, baking powder and salt over fruit,
mixing with hands. Beat eggs well. Gradually beat in sugar. Combine
with fruit mixture. Add pecans, mixing with hands until uniformly
mixed with fruit. Use vegetable shortening to grease 2 9x5-inch loaf
pans. Line bottom and sides with brown or parchment paper. Then
grease paper too. Pack batter into lined pans. Bake at 275 F on
middle shelf for 1 1/2 hours. Do not overbrown. Turn out onto racks.
Remove paper. Cool and store airtight. Let ripen several days or up
to 2 to 3 weeks. Slice thinly to serve