I just love this Southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, the recipe is reminiscent of a fruitcake—only yummier! —Mabel Parvi, Ridgefield, Washington
"Wow!" is the reaction from family and guests when they see and taste this lovely three-layer cake from Nancy Reichert. "White chocolate, coconut and pecans make the cake so delicious," notes the Thomasville, Georgia cook.
Meet the Cook: A wonderful harvest of apples that we picked up at a local orchard one year inspired me to adjust a recipe I'd seen and come up with this moist cake.
After we were married, I learned through trial and error (at times, lots of those!) to cook for my husband. Today, he and I have two grown children.
-Paulette Reyenga, Brantford, Ontario
Unlike traditional fruitcake, with its dark color and dense texture, this fruitcake is light-colored and light-textured, flavored with orange, coconut, date, raisins and nuts. It was baked in a fluted cake pan to give it a different shape.—Linda Ault, Newberry, Indiana