The holidays mean that we bring out one of our favorite old cookbooks: The 1934 Methodist Ladies cookbook from Hallettsville, Texas, where Scott is from.
1 cup flour
1 teaspoon vanilla
1 cup brown sugar
1 teaspoon baking powder
Mix all ingredients well and then add:
2 boxes cut seedless dates
1 pound candied cherries
1 pound candied pineapple
1 quart pecans (we substituted 16 ounces macadamia nuts, chopped)
Bake in a 350 degree oven for 1 hour and 15 minutes.
After baking, you may add 1/2 cup brandy or sweet wine if desired.
Like most fruit cakes, it does well with some time to age and for the flavors to meld.
If you like fruit cake, this will be your new favorite!