New Orleans Fruitcake Chef John's Recipe

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New Orleans Fruitcake

"This cake is full of fruits and nuts. It has been a favorite of our families for thirty years."

Ingredients :

• 2 cups white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 pounds pecan halves
• 1 pound candied cherries
• 1 pound candied pineapple
• 1 pound pitted dates

Instructions :

Prep :	Cook : 24M	Ready in :

• Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper two 5x9 inch loaf pans.
• Beat together the eggs, sugar and vanilla until frothy.
• Sift together the flour and baking powder; add to the egg mixture. Add the candied cherries, pineapple and dates.
• Mix well and pour into loaf pans and bake for 1 hour.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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