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No-Candied-Fruit Fruitcake Recipe

Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.

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No-Candied-Fruit 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, dried
1 can (20 ounces) crushed pineapple, drained
2 packages (8 ounces each) pitted dates, halved and quartered
6 eggs
1/2 cup orange juice
1/4 to 1/2 cup corn syrup

Directions

In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9-in. x 5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. 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; remove from pans. Remove foil. Brush with corn syrup; cool completely. Yield: 2 fruitcakes.

Nutritional Facts 1 serving (1 slice) equals 257 calories, 14 g fat (1 g saturated fat), 40 mg cholesterol, 102 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as No-Candied-Fruit Fruitcake in Country Woman Christmas Annual 1998, p47

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(1-1) of 1 reviews

Reviewed on Feb. 23, 2013 by letseatcake82

I cannot stand candied fruit and for that reason, have never enjoyed fruitcake. Until I came across this recipe. This cake is moist, dense, and tasty. It has become a yearly family tradition to make this fruitcake & does not go to waste. I highly recommend making this fruitcake for company, friends, and family for a delectable delight!