Christmas In July

Dark And Light FruitcakeDark And Light Fruitcake


  • ½ cup shortening
  • ¼ cup butter
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons cooking sherry
  • 1 cup candied pineapple, diced
  • 1 cup whole candied cherries
  • 1 cup whole pecan pieces, divided
  • 1 cup walnut pieces, divided
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons boiling water
  • 1 cup fresh dates, quartered

Preheat oven to 300 degrees F. Line large loaf pan with parchment paper. Cream shortening, butter, sugar, and vanilla. Beat in eggs, one at a time. Combine flour, salt and baking powder. Incorporate into creamed mixture alternately with sherry. Divide batter in half. Stir pineapple, cherries, ½ cup pecans and ½ cup walnuts into first portion. Pour into prepared pan. Blend cocoa with water and stir into remaining batter. Add remaining nuts and dates; spread in pan on top of light batter. Bake for 2 hours. Cool in pan. Store for several days before cutting. Yield: 12 to 15 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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