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Marty Aronowitz's Fruitcake Recipe
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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

4 eggs

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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