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Candied Fruitcake (VRP 200)

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Candied Fruit Cake

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Candied Fruit Cake Recipe Card Front

Candied Fruit Cake

Front of the recipe card for Candied Fruit Cake.

Candied Fruit Cake Recipe Card Back

Back of the recipe card for Candied Fruit Cake.

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Candied Fruit Cake Recipe

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Candied Fruit Cake

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Thursday 14th of November 2019

Candied Fruit Cake bake @ 275 degrees

3 – 8 oz. Packages dates 1 lb. Candied pineapple 1 lb. Whole candied cherries plus extras 2 lbs. Pecans

2 cups sifted flour 2 tsp. Baking powder ½ tsp. Salt 1 cup granulated sugar 4 eggs

Cut dates and pineapple Add cherries

Sift then measure flour Add baking powder and salt Sift onto fruit Mix and coat

Beat 4 eggs until frothy Beat 1 cup sugar into frothy eggs

Add to fruit and flour mixture and mix

Add pecans and mix

Pack into pans filling empty spaces 2 – 9” x 5” x 3” or 2 – 9” springform pans Lined and greased brown paper (I am guessing this is how to prepare the pans before adding the batter)

Decorate with cherries and pecans

Bake 1 ¼ to 1 ½ hours.

Tops will look dry but not brown. Extra baking doesn’t hurt. Remove from oven. Let stand 5 minutes Turn out on racks, peel off paper. Turn top side up Brush with Karo (syrup)

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