One pound each: Dates
Walnuts
Pecans
Candied Cherries (half pound red and half pound green looks nice)
Candied Pineapple
MIX:
1 cup flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
4 eggs, beaten
Combine flour, sugar, salt, baking powder, and eggs. You may add some rum now if you are so inclined. Mix well. Add dates, nuts, and candied fruit. Mix well.
Grease and then line a bundt or angel food cake pan with waxed paper.
Pour in fruit cake. Place nuts or candied cherries or rounds of candied pineapple on top for decoration if desired. Bake in slow oven 325 degrees for about 2 hours.
Cool in pan for 30 min., then remove to cooling rack, cool completely.
Remove waxed paper. Wrap in cheese cloth, place in storage container and season with rum. Store in cool place or in refrigerator. I usually bake mine about a month ahead of my intended use date and add rum once a week until a week before I use it. I'm also very generous with the rum.
