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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Collin Street Fruit Cake (modified) Recipe

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This recipe for Collin Street Fruit Cake (modified) is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (8 oz.) dates
1 pkg. (8 oz.) candied pineapple
1 lb. candied cherries
1 c. golden raisins
1 c. currants
1 c. dried cranberries
1 c. brandy
2 c. sifted all purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 eggs
1 c. granulated sugar
8 c. pecans (can use 4 c. pecans and 4 c. walnuts)
Pecan halves and candied cherries (for garnish)
Light corn syrup (for brushing top(s)
Directions:
Directions:
Preheat oven to 275º F. Grease two (9 x 5 x 3") loaf pans or one tube pan with butter and line with parchment paper, then grease paper.

Put all the fruit in large bowl and cover with brandy. Let soak for at least 1 hour.

Put flour baking powder and salt in sifter and sift onto fruit. Mix well with hands until well coated. Set aside.

Beat eggs until; frothy gradually beat in sugar. Add to fruit mix well with large spoon. Add nuts and mix with hands until coated.

Pack into prepared pan(s) pressing with palms of hands. Decorate top with cherries and nuts (can use cherry as center and 5 pecan halves around to
make flower)

Bake in a 275º F oven - loaves for 1 1/2 hours or tube pan for 1 1/4 hours. Remove from oven let stand on rack 5 minutes, then turn out on rack and peel off paper.

Turn top side up and brush with light corn syrup. Cool.

Wrap loosely in foil and store in airtight in cool place several weeks.

TO FREEZE: Freeze before wrapping wrap well and store in freezer. Will last
over a year.
Personal Notes:
Personal Notes:
This recipe has some of my own personal tweeks!! We like it much better than the original!! ENJOY! I like to make them into individual cupcake portions. Line tins with paper liners. Bake about 25 min.

 

 

 

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