INGREDIENTS
2 lbs. chopped pecans
2 lbs. chopped seeded raisins
1 lb. chopped dates
1 lb. dark brown sugar
1/2 lb. soft butter
6 whole eggs, separated
1 1/4 lbs. flour (5 cups)
1 1/2 tbsp. (heaping) baking powder
1 cup dark Karo
1 cup orange juice
COOKING DIRECTIONS
Use 1 cup flour and mix together with dates, raisins and pecans; set aside. Cream butter and sugar. Fold in beaten egg yolks, add sifted dry ingredients alternately with Karo and orange juice. Stir in floured fruit and nuts. Fold in stiffly beaten egg whites. Can be baked as one very large tube cake or I divide it into several loaf pans. Bake in slow oven, 300 degrees until toothpick stuck in the middle comes out clean.
Yield: 9 lbs.
Note: You need a very large pan in which to mix this. I used my roaster.
2 lbs. chopped pecans
2 lbs. chopped seeded raisins
1 lb. chopped dates
1 lb. dark brown sugar
1/2 lb. soft butter
6 whole eggs, separated
1 1/4 lbs. flour (5 cups)
1 1/2 tbsp. (heaping) baking powder
1 cup dark Karo
1 cup orange juice
COOKING DIRECTIONS
Use 1 cup flour and mix together with dates, raisins and pecans; set aside. Cream butter and sugar. Fold in beaten egg yolks, add sifted dry ingredients alternately with Karo and orange juice. Stir in floured fruit and nuts. Fold in stiffly beaten egg whites. Can be baked as one very large tube cake or I divide it into several loaf pans. Bake in slow oven, 300 degrees until toothpick stuck in the middle comes out clean.
Yield: 9 lbs.
Note: You need a very large pan in which to mix this. I used my roaster.
