Dark And Light Fruitcake
Ingredients:
- 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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