There are so very many recipes for fruitcake, I can’t get them all posted before Christmas! But that doesn’t mean you can’t continue to enjoy it through the year. In some areas, fruitcake and puddings are enjoyed between Christmas and Easter, and the traditional wedding cake in England was fruitcake, no matter the time of year the couple married.

Stained Glass Window Fruit Cake

1 1/2 pounds pitted dates

1 pound candied pineapple chunks

1 pound candied cherries

2 pounds walnut or pecan halves

2 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

4 eggs, beaten

1/2 cup Karo dark corn syrup

1/4 cup firmly packed brown sugar

1/4 cup Mazola corn oil (any brand is fine)

Grease 10×4 inch tube cake pan (like for angel food cake), line with greased paper.

Mix fruits and nuts. Sift dry ingredients. Mix eggs, Karo, sugar and oil. Gradually beat in dry ingredients; pour over fruit mixture and mix. Firmly pack into pan. Bake in 275º F oven about 2 hours 15 minutes or until top appears dry. Cool in pan. May be baked in 2 (9x5x3) loaf pans. Top with holiday corsage and green velvet ribbons.