When I was ten years old, this recipe was published in our local newspaper - a recipe that had been baked and sold by a local baker, Marty Aronowitz. My mom made them every year and now I do, too. A few years ago I decided to google it and sure enough they are still made in Ft Worth Texas!! I have not made them yet this year but I have the fixings. No citron, only good natural ingredients in this cake which is fabulous!! My mom would tuck them into a tin and douse them with brandy at Thanksgiving so they'd be "drunken" by Christmas

MARTY ARONOWITZ'S FRUITCAKE

first published in 1964 in the Fort Worth Star-Telegram


* 1 pound pitted dates ( I buy chopped)

* 1/2 pound candied cherries

* 1/2 pound candied sliced pineapple

* 1 pound coarsely chopped pecans

* 1 cup sugar

* 1 cup flour

* 2 teaspoons baking powder

* 1/2 teaspoon nutmeg

* 4 eggs

* 1 teaspoon vanilla



Line angel-food tube pan with parchment paper. Spray with vegetable cooking spray, if desired.

Cut fruits into small pieces; mix with chopped pecans. Sift dry ingredients together; mix with fruits and nuts. Beat eggs with vanilla; pour over fruit mixture. Mix well.

Pack into pan. Bake for 2 hours at 250 degrees. Top of fruitcake may be decorated by removing cake from oven after 1 hour and garnishing with more pineapple slices, halved cherries and pecan halves.

Return to oven to finish baking. Cool completely, preferably overnight, before removing from the pan.