pamela's fruitcake
a recipe that was a gift from my mother-in-law

Fruitcake

2 Cups Flour
2 Teaspoons Soda
1/2 Teaspoon Salt
1 Pound Candied Pineapple
1 Pound Candied Red Cherries
1 Pound Candied Green Cherries
1 1/2 Pounds Dates - chopped
4 Eggs (beaten)
1 Cup Sugar

2 Pounds Pecans coarsely chopped

Light Corn Syrup (for "painting" finished loaves)
 

1.  Grease and line with paper: two 9x5x3" pans; set aside.
2. Sift flour, soda and salt in a large bowl.
3.  Add chopped pineapple, cherries, and dates; mix very well to coat each piece of fruit.
4.  Beat eggs till frothy and gradually add the sugar.
5.  With hands, mix in pecans.
6.  Press mixture firmly into each pan.
7.  Decorate tops with cherries or pecan halves.
8.  Bake in a slow oven (250°) for  1-1/2 hours.
9.  Remove baked cakes from oven and let stand on rack 10 minutes.
10.  Turn cakes out of pans, remove paper, and place on cooling rack.
11.  Immediately brush each side of cakes with Corn Syrup---ending with the top of each cake.
12.  Let stand on rack over night or for several hours.
13. Wrap in plastic wrap and store in cool place.


                      

Pecan Pie Bars

Crust:

4 c. flour
1 c. sugar
1 ½ c. butter
1 tsp salt

 Blend flour, butter, sugar, and salt until coarsely mixed.  Press mixture into greased sheet pan.  Bake at 350 for 20 minutes.

 Filling:

5 eggs
2 c. corn syrup
1 c. sugar
1 c. brown sugar
½ tsp. salt
5 Tblsp.  melted butter
2 tsp. vanilla
4 c. chopped pecans 

Gently blend eggs, corn syrup, sugars, salt, butter, and vanilla.  Do NOT whip!  Fold in chopped pecans.  Pour over hot crust and bake for 25 minutes or until just set.

Cool for a few hours, and then cut into bars.

Note:  Recipe works best in Large sheet pan with 1 ½ - 2 inch sides!   12x17"