This morning I made the Cherry Nut Cake using Wilton mini loaf pans. It
made 12 loaves and it took 35 minutes for the thermometer to reach 180
degrees. All 12 loaf pans fit on one half sheet. I did not use
parchment paper to line the pans, I greased and floured them - all 12 of
them.<sigh> I would have cheated and used Baker's Joy, if I had
remembered to write it down on my list. My memory is really shot. What
were we talking about, anyway? lol

Here is that recipe again. This cake tastes awesome, it is my favorite
fruit cake.

Cherry Nut Cake

1 pound candied cherries, whole or chopped
1 pound pecans, chopped
1 pound dates, chopped
1/2 pound candied pineapple

Batter:
4 eggs
1 1/2 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder

Preheat oven to 325 degrees.

Mix fruits and nuts with 1/2 cup flour and toss. Beat eggs. Add sugar,
remaining flour, salt and baking powder. Beat slightly. Combine
fruit & nut mixture with the batter. Mix well. Bake in a tube pan
lined with
parchment paper. Bake for 90 minutes at 325 Degrees.

Note: Since I used mini loaf pans, I coarsely chopped the fruit, I also
added 2 teaspoons of cinnamon to the recipe.