Q&A on the News

I had a recipe from the old Atlanta JournalConstitution from 25 years ago for stained glass fruitcake. I’ve looked at a million recipes online and it’s not the same one. This was really a good fruitcake. Is it possible to find that old recipe? — Ellen Galbreath, Sharpsburg

The AJC digital archives includes this recipe from Nov. 18, 1984, that mentions a fruitcake that when sliced looks like stained glass.

Cherry Fruitcake

■ 11/2 cups sifted all-purpose flour

■ 11/2 cups sugar

■ 1 teaspoon baking powder

■ 1 teaspoon salt

■ 2 packages, 71/4 ounces each, pitted dates

■ 1 pound diced candied pineapple

■ 2 jars, 16 ounces each, red maraschino cherries, drained

■ 18 ounces, about 51/2 cups, pecan halves

■ 6 eggs

■ ⅓ cup dark rum

■ 1/2 cup light corn syrup Grease two 9-by-3-inch loaf pans, line with foil, allowing a 2-inch overhang, and grease again.

Sift flour, sugar, baking powder and salt into very large mixing bowl; add fruits and pecans and toss until coated. Beat eggs and rum thoroughly; pour over fruit mixture. Toss until combined.

Turn mixture into prepared loaf pans, pressing frequently with metal spatula to pack tightly. Bake in 300-degree oven for 13/4 hours or until toothpick inserted in center of loaves comes out clean.

Allow cakes to cool in pans for 15 minutes, then remove from pans and tear off foil. Brush loaves with corn syrup while still warm. Cool thoroughly before serving or storing.