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New Orleans Fruitcake
2 cups granulated sugar
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
Heat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper two 9 x 5- 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; pour into loaf pans and bake for 1 hour.