Evie's Fruitcake Recipe - Cooking Index
Evie's Fruitcake Recipe - Cooking Index
| 4 1/2 cups | 657g / 23oz | Pecans - chopped |
| 3 1/2 cups | 511g / 18oz | Walnuts - chopped |
| 2 lbs | 908g / 32oz | Dates - chopped |
| 1 lb | 454g / 16oz | Candied cherries - cut up |
| 1 lb | 454g / 16oz | Candied pineapple - cut up |
| 28 oz | 795g | Sweetened condensed milk |
| 2 | Coconut - shredded |
Combine pecans, walnuts, dates, cherries (reserve a few whole cherries for decoration), pineapple, condensed milk and coconut. Mix with hands.
Turn into greased and floured 10-inch tube pan.
Bake at 225F about 1 1/2 hours. (Cake is done when no milk oozes out when pressed with finger.)
Decorate with reserved cherries, if desired. Let cool.
Turn out on foil and wrap snugly. Store in refrigerator or freezer about 1 month before serving.
Makes 1 10-inch cake
Source:
Bon Appetit August 1989
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