Fruit Cake with Cherry and Rum

Name: Fruit Cake with Cherry and Rum
Ingredients: 1 1/2 cups of all-purpose flour; 1 1/2 cups of sugar; 1 teaspoon of active dry yeast; 1 teaspoon of salt; 400g of pitted dates, chopped; 1/2 kg of crystallized pineapple; 4 jars of maraschino cherries (190g each, drained); 5 1/2 cups of walnut halves; 6 eggs; 1/3 cup of rum; 1/2 cup of corn syrup (Karo)

1
1 1/2 cups of all-purpose flour
2
1 1/2 cups of sugar
3
1 teaspoon of active dry yeast
4
1 teaspoon of salt
5
400g of pitted dates, chopped
6
1/2 kg of crystallized pineapple
7
4 jars of maraschino cherries (190g each, drained)
8
5 1/2 cups of walnut halves
9
6 eggs
10
1/3 cup of rum
11
1/2 cup of corn syrup (Karo)

Ingredients

1
1 1/2 cups of all-purpose flour
2
1 1/2 cups of sugar
3
1 teaspoon of active dry yeast
4
1 teaspoon of salt
5
400g of pitted dates, chopped
6
1/2 kg of crystallized pineapple
7
4 jars of maraschino cherries (190g each, drained)
8
5 1/2 cups of walnut halves
9
6 eggs
10
1/3 cup of rum
11
1/2 cup of corn syrup (Karo)

Directions

1
Grease two 22x12x7cm loaf pans and line with parchment paper, leaving a 5cm overhang
2
Grease the parchment paper
3
In a bowl, whisk together flour, sugar, yeast, and salt
4
Add the fruits and nuts, mixing well
5
At another stage, beat the eggs with rum
6
Pour over the fruit mixture, mixing well
7
Divide into prepared loaf pans, pressing down firmly
8
Bake in a moderate oven for 1 3/4 hours or until a toothpick inserted into the center comes out clean
9
Let cool in pan for 15 minutes
10
Remove from pan
11
Remove parchment paper and brush tops with Karo while still warm
12
Let cool completely before serving or storing.