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Cherry Date Fruitcake

 Cherry Date Fruitcake
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.
32 ServingsPrep: 15 min. Bake: 1-3/4 hours + cooling

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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.

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Cherry Date Fruitcake (continued)

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.