Fruitcake Without Citron recipe

1 servings

3 cups dates, pitted and chopped

3 cups candied pineapple chunks

3 cups red and green candied cherries

8 cups walnut halves

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

4 eggs

1/2 cup dark corn syrup

1/4 cup packed brown sugar

1/4 cup vegetable oil

Grease a 10 x 14 inch tube pan; line with waxed paper.

Mix fruits and nuts in a large bowl.

Sift dry ingredients in a separate bowl.

Mix eggs, corn syrup, sugar and oil in a medium size bowl.

Gradually beat in dry ingredients.

Pour over fruit mixture and mix.

Firmly pack into pan.

Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry.

Cool in pan.