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.
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe Site
That's My Home