by 
MAMA’S FRUIT CAKE RECIPE
INGREDIENCE
4 Eggs
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
1 Teaspoon Ground Nutmeg
1 Teaspoon Vanilla Extract
4 oz Candied Red Cherries (you will need to chop them in 1/2)
4 oz Candied Green Cherries (you will need to chop them in 1/2)
4 oz Candied Chopped Orange Peel
8 oz Candied Chopped Pineapple
1 lb of Nuts
I use 10 oz bag of pecans which is about 2 2/3 cup
I use 6 oz of Chopped Walnuts which is about 1 cup
1/2 lb Chopped Dates
1/2 lb Raisins (I use Sun-Maid)
1 cup self-rising flour
NOTE: I like raisins because of how it keeps the cake moist…so I use little more raisins than dates…just so it all is
around 1 pound combined.
INSTUCTIONS:
Put eggs in large bowl and mix well
Add all of the fruit and stir until they are coated with the eggs
Add nuts and stir again until mixed and coated
Add flour, sugar, nutmeg and vanilla extract
Then stir and mix very well … about 3-5 minutes until it is a sticky texture
In a Bundt pan—spoon mixture evenly and press down very well so no bubbles
Bake at 250 degrees for 1 1/2 hours to 3 Hours—depending on your oven. Check it after 1 1/2 hours with a
toothpick and then every 30 minutes until toothpick comes out clean. Let it cool for at least 2 hours in the pan.
ENJOY!
Jan Harbuck