Collins Street Fruit Cake

Collins Street Fruit Cake

This is a fruit cake that is just like Collin Street Bakery.

This cake is more nuts than fruit it is expensive to make. But it is really good.


3 packages (8 ounces each) dates
1 lb. candied pineapple
1 lb. candied cherries
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup granulated sugar
8 cups pecans (can use 4 cups pecans and 4 cups walnuts)
Pecan halves and candied cherries (for garnish)
Light corn syrup (for brushing top(s)
Preheat oven to 275 degrees F. Grease two (9 by 5 by 3-inch) loaf pans or
one tube pan with butter and line with parchment paper, then grease paper.

Put dates, pineapple and cherries in large bowl.

Put flour baking powder and salt in sifter and sift onto fruit. Mix well
with hands until well coated. Set aside.

Beat eggs until; frothy gradually beat in sugar. Add to fruit mix well with
large spoon. Add nuts and mix with hands until coated.

Pack into prepared pan(s) pressing with palms of hands. Decorate top with
cherries and nuts (can use cherry as center and 5 pecan halves around to
make flower)

Bake in a 275 degree F oven - loaves for 1 1/2 hours or tube pan for 1 1/4
hours. Remove from oven let stand on rack 5 minutes, then turn out on rack
and peel off paper.

Turn top side up and brush with light corn syrup. Cool.

Wrap loosely in foil and store in airtight in cool place several weeks.

TO FREEZE: Freeze before wrapping wrap well and store in freezer. Will last
over a year.
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