Christy's Fruit Cake

Grease two 9 in tube pans well; line bottom with wax paper and grease again. Combine dates, fruit, cherries, and raisins in a large bowl. Stir together flour and baking powder; sprinkle over fruit and mix well with fingers, separating pieces of fruit to coat well. Beat eggs and sugar until light and fluffy. Pour over fruit and mix well with fingers. Add pecans and mix with hands until pecans are evenly distributed and coated with batter. Pack in pans, pressing down with hands moistened in cold water.

Bake in 275 degree oven about 1 1/4 hours (top of cake should look dry but not brown) Cool pan on wire rack 5 to 10 minutes. Loosen edges and around tube with spatula, then invert on rack. Peel off paper and turn cake top side up. Cool thoroughly.

Wrap airtight and store in cool place (cakes improve with storing) Before wrapping cakes can be soaked with bourbon or rum (about 1 to 2 jiggers per cake)

I make my fruit cakes the first to middle of November.

To serve, slice thin with sharp knife.

Note: Baking time may be longer if you are baking two at a time. Cake tester or toothpick should come out clean.