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Recipe from Lee Vitasek of Va.
1 and 3/4 cups of sugar
3 cups plain flour (sifted )
6 eggs
1/2 lb of butter (melted)
1/2 tsp of baking powder
1/2 lb of pitted dates
1/2 lb of coconut
1 lb of white raisins,
1 lb of candied pineapple
1 lb of candied cherries
3 cups of shelled pecans
3 cups of shelled walnuts
1 tsp vanilla
Combine the sugar and butter together and mix well. Then add in the eggs, vanilla, and baking powder and continue to mix well. Now set the mixture aside. Chop up the pineapple, cherries, and dates. Then add in the raisins and coconut. Next add 1 and 1/2 cups sifted flour and mix well. Add in the various nuts and the remaining 1 and 1/2 cups sifted flour. Mix all the fruit and nuts together until the fruit is separated. Now add in the batter that was placed aside and mix well. Then place the mixture into 3 loaf pans lined with tin foil or place in an angel food cake pan lined with tin foil. Place in the oven on center shelf. Now place pans of water above and below cake. Bake for 90 minutes at 275 degrees. Note: Be sure you don't preheat your oven before baking for this cake. Enjoy!
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