This cake is full of fruits and nuts. It has been a favorite of our families for thirty years.
New Orleans Fruitcake
- 2 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 pounds pecan halves
- 1 pound candied cherries
- 1 pound candied pineapple
- 1 pound pitted dates
1 Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper two 5×9 inch loaf pans.
2 Beat together the eggs, sugar and vanilla until frothy.
3 Sift together the flour and baking powder; add to the egg mixture. Add the candied cherries, pineapple and dates.
4 Mix well and pour into loaf pans and bake for 1 hour.
Do you "age" this fruitcake? Is there any type of glaze you pour over it? I am still searching for my mom's fruitcake and this looks like it but am not seeing the glaze.
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