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Fruit Cake (Caprella)
2 pounds dates
1/2 pound candied cherries
1/2 pound candied pineapple
1 (8 ounce) bottle red maraschino cherries
1 (8 ounce) bottle green maraschino cherries
2 pounds mixed whole nuts (Brazil, almonds, walnuts)
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 1/2 teaspoons vanilla extract
1 teaspoon salt
Line two loaf pans with wax paper.
Mix all fruits and nuts.
Sift dry ingredients and mix together.
Pour beaten eggs, mixed with sugar and vanilla extract, over dry ingredients and mix well.
Bake at 275 degrees F for 2 hours.
Makes a 7-pound cake.