Jimmy Tango wrote:
> A good quality, fresh fruitcake is wonderful. Store bought fruitcakes are
> the pits, however. Does anyone have a good home-baked fruitcake recipe to
> share?
>
>

I found it. (glad I posted it here last year)

I use this recipe, but I also add chopped dried apricots, and raisins, and
chopped brazil nuts. Notice that there is no butter or shortening in this
cake. Sweetened dried pineapple works just as well as glasé pineapple, and
it's cheaper. Baste the cake with your favorite booze (brandy, armanac,
rum, applejack, whiskey, etc.) and wrap it in heavy duty aluminum foil.

Best regards,
Bob


JUNE BENEFIELD'S CHERRY NUT CAKE
(I think my Mom copied this recipe from The Houston Chronicle)

1 pound candied cherries, cut in half (half red and half green is nice)
1 pound chopped pecans
1 pound dates,chopped
1/2 pound candied pineapple
Batter:
1 1/2 cups all purpose flour
4 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder

Mix chopped fruits and nuts with 1/2 cup flour. Beat eggs. Add sugar,
remaining flour salt and baking powder. beat slightly.combine fruit-nut
mixture with batter. Mix with hands.(There's no other way to handle the
mass says June) Bake in a tube pan lined with two thickness of wax paper or
heavy brown paper that's been liberally greased. Bake 90 minutes at 325
degrees.