Ingredients
1 lb. candied pineapple
1 lb. candied cherries
1 lb. citron
1 lb. dates or white raisins
2 c. grated coconut
2 qt. walnuts
2 qt. pecans
6 c. flour
1 lb. real butter
4 c. granulated sugar
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Mix fruit, coconut, nuts and flour in a very large bowl. Set aside. In another large bowl, cream butter and sugar. Add eggs, syrup and remaining ingredients; mix well. Pour this mixture into a 10-quart baking pan or kettle. Add fruit and nut mix; blend thoroughly. Bake in 400° oven, removing from oven every 5 minutes to scrape down sides and stir, for a total of 1 1/2 hours. Use a timer and mark off each 5 minutes so as not to forget. At end of baking, while still hot, mold fruitcake into greased foil bread pans. Chill and serve or freeze. Makes approximately 8 cakes.
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Rotating stand for smooth cake frosting and decorating
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Fast centrifugal juicer for fresh fruit and vegetable juice