Clara Moise's Fruitcake

This recipe was passed on to me by my mother, Mildred Brown Shaw. It was the wonderful recipe of Clara Moise (wife of Citadel graduate, "Count" Harold Moise). Count & Clara were very close friends of Momma & Daddy during the years (1962-say, 1980) when I was in college & got establishe din practice as a pathologist at Lexington Medical Center. The following makes 2-3 cakes.

• sweeteners:
  
   sugar: 1 cup
  
   candied fruit: 2 pounds (1 pound of pineapple & one pound of cherries [half are green cherries & half are red).
  
   chopped dates (fruit): 1 pound
    
• staple ingredient: 6-8 cups broken nuts (pecans)
   
• binder #1: 4 eggs
   
• binder #2: 2 cups plain flour plus 2 teaspoons baking powder
   
• taste enhancers: 1/2 teaspoon salt
  

PROCESS: This is how Momma typed up the recipe, "Cut fruit into small pieces. Mix fruit, nuts, and flour and baking powder. You will need a big container, and I have never been able to mix all this except with my hands. Next, mix the sugar and eggs and add this to the fruit and flower mixture. Again, hands were made before spoons and they work better. This mixture makes either 2 or 3 loaf cakes, depending upon how wide you want your slices. Grease your pans and line with heavy brown paper. Spoon your cake mixture into the pans and pack it down The cake will end up about like it started. It doesn't rise much. In my stove I cook it at 275 for 2 hours and 10 minutes. The original recipe said 275 for 1 an 1/2 hours. Watch it the first time in case your stove is set on the hot side. It is mighty easy to overlook it. The cake is done when a cake tester (I use a tooth pick) comes out clean. DON'T OVERCOOK IT. When the cake is done, the top is just barely brown."

(check out fruitcake @ Wikipedia)

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[posted 2 January 2018]