Aunt Gladys old fashioned fruit cake recipe - Makes 4
Quarter pineapple rings, remove stem from figs. Cut dates crosswise and mix dates and raisins with 1/4 lb of the flour. Mix the rest of the flour with soda and spices. Cream butter and sugar, then the beaten egg yolks and stir well. Add flour mixture alternately with the liquids. Beat egg whites stiff and gently fold in.
Line 4 tins with waxed paper. Put layer of dough in each pan. Mix dates and raisins in after first layer of dough has been put in pan. Place pineapple quarters down the center, placing cherries, almonds, pecans and mixed fruit down the sides. This should weigh about 2 1/4 lbs. Then another layer of dough and place figs down each side, fill in with balance of fruits and nuts, then top with layer of dough. Weight should be about 3 1/2 lb a tin.
Place pans in a large pan and fill pan with about one inch of hot water. Bake at 300 degrees for 1/2 hour, cover with paper
Bake 1 hour longer and decorate, then bake 1 hour more, remove from water and remove wax paper and bake 1/2 hour longer at 250 degrees.
Remove from tins, take off waxed paper and wrap immediately in waxed paper.
Reserve 20 almonds, 4 cherries and 8 pecan halves for decorations. Mix dates and raisins in after first layer of dough has been put in pan.
Source: Aunt Gladys recipe card written in the 1950's.
By Gooby from Straughn, IN
Are these candied pineapple rings or fresh canned pineapple rings?
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