Print Options

Back to Candied Fruitcake Squares >

Include these items:

Select reviews >

Taste of Home Logo

Candied Fruitcake Squares

 Candied Fruitcake Squares
Even people who don't like traditional fruitcake ask for this recipe. — Nancy Johnson, Laverne, Oklahoma
64 ServingsPrep: 30 min. Bake: 35 min. + cooling


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups chopped dates
  • 3/4 cup chopped candied pineapple
  • 3/4 cup chopped red candied cherries
  • 1 egg
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups pecan halves


  • Line an 8-in. square baking dish with parchment paper, letting ends
  • extend up sides of pan; grease and set aside.
  • In a large bowl, mix the flour, baking powder and salt. Add the
  • dates, pineapple and cherries; toss to coat. In a small bowl, whisk
  • the egg, brown sugar and vanilla until blended; stir into fruit
  • mixture. Stir in pecans. Press firmly into prepared baking dish.
  • Bake at 325° for 35-40 minutes or until a toothpick inserted in
  • center comes out clean and top is golden. Cool in pan for 10
  • minutes. Using parchment paper, transfer to a wire rack. Remove
  • paper; cool fruitcake completely.
  • Using a serrated knife, cut into 1-in. squares. Store in an airtight

2 of 2

Candied Fruitcake Squares (continued)

Directions (continued)

  • container. Yield: about 5 dozen.