TEXAS FRUITCAKE



2 cups flour

2 tsp baking powder

1/2 tsp salt

1 pound of candied pineapple, chopped

1 pound of candied cherries, chopped

1-1/4 cups of pitted dates, coarsely chopped

4 eggs

1 cup sugar

2 cups of pecans or walnuts (pecans are best!)



Using a large bowl, sift together flour, baking powder and salt. Add

chopped pineapple, cherries and dates. Mix well to coat each piece of

fruit. Beat eggs until frothy. Add eggs, sugar, and nuts to the

coated fruit and mix well. Press into a well greased Bundt pan and

cook at 325 to 350 for about one and a quarter hours. You can also

add some Pecan halves to the top before baking. Remove from oven and

let stand in the pan for five minutes.



My mom also sprinkles her fruitcakes with apricot or peach brandy and

then wraps the cake in a towel and then foil! She leaves them in the

cupboard for over a month, and frequently adds more brandy!