3 C. all-purpose flour
1 1/2 C. sugar
2 t. salt
1 t. baking powder
2 t. cinnamon
1 t. nutmeg
1 C. orange juice
1 C. salad oil
4 eggs
1/4 C. dark corn syrup
8 oz. pitted dates (1 1/2 C.)
1 lb. candiedfruits (2 C.)
2 C. pecan halves
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Heat oven to 275 F. Line 2 loaf pans, 9 X 5 X 3 or 8 1/2 X 4 1/2 X 2 1/2 inches, with aluminum foil, grease.
Measure all ingredients except fruits and nuts into large mixer bowl. Blend 1/2 min. on low speed, scraping bowl occasionally. Stir in fruits and nuts. Spread mixture evenly in pans.
Bake 2 1/2 to 3 hr. or until wooded pick inserted in center comes out clean. If necessary, cover with aluminum foil the last hour of baking to prevent excessive browning. Remove from pans, cool. Wrap in plastic wrap or aluminum foil, store in cool place.
NOTE:
Do not use self-riseing flour in this recipe.
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