Marty Aronowitz's Fruitcake Recipe
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 t. baking powder
1/2 t. nutmeg
1 t. vanilla
Line angel food tube pan with parchment paper. Spray with vegetable cooking spray, if desired.
Cut fruits into small pieces; mix with chopped pecans. Sift dry ingredients together; mix with fruits and nuts. Beat eggs with vanilla; pour over fruit mixture. Mix well.
Pack into pan. Bake for 2 hours at 250° F. Top of fruitcake may be decorated by removing cake from oven after 1 hour and garnishing with more pineapple slices, halved cherries and pecan halves.
Return to oven to finish baking. Cool completely, preferably overnight, before removing from pan.
Yields 5 pounds.
Note: Marty Aronowitz shared the following recipe with the Fort Worth Star-Telegram in 1964. He died in 1986, but repeat the recipe every year with memories of all the pounds of fruitcake he - and the city - made with his recipe. Don't expect a cakelike consistency; this is chewy.
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