Cherry Date Fruitcake Recipe

Cherry Date Fruitcake Recipe photo by Taste of Home

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It's a Christmas tradition for me to serve this fruitcake at parties and to give it to friends and family. Jam-packed with nuts and cherries, it puts a new spin on a holiday mainstay.

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Cherry Date Fruitcake Recipe

Prep: 15 min. Bake: 1-3/4 hours + cooling

Yield: 32 Servings

15 105 120

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
5-1/2 cups pecan halves
2 jars (16 ounces each) maraschino cherries, drained and halved
1 pound diced candied pineapple
2 packages (8 ounces each) chopped pitted dates
6 eggs
1/2 cup apple juice
1/4 cup light corn syrup

Directions

In a large bowl, combine the first four ingredients. Add the pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9-in. x 5-in. loaf pans. Press half of the mixture into each pan.
Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans; carefully remove foil. Brush loaves with corn syrup. Cool completely. Yield: 2 fruitcakes.

Nutritional Facts 1 serving (1 slice) equals 292 calories, 14 g fat (1 g saturated fat), 40 mg cholesterol, 109 mg sodium, 42 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Cherry Date Fruitcake in Country Woman Christmas , p24