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
When my granddaughter made plans to visit friends in Norway at Christmastime, they asked her for an "American Christmas cake." We realized they meant fruitcake and chose this yummy version. They loved it!
This dessert's particularly good for a backyard barbecue. My husband enjoys it, and our 2-year-old son thinks we're having a picnic, whenever I serve it—even if we're not! In fact, it's the only way I can get him to eat grapefruit.
Meet the Cook: Because I didn't care for fruitcake, I had to have the recipe for this after I found out what it was I'd been enjoying at the office over the holidays! My husband and I are the parents of two grown sons and grandparents of five.
-Alma Stearns, Lansing, Michigan
Here's a hint about this recipe: Don't call it fruitcake when you serve it. People who aren't normally fans will be delighted with these chocolate-coated cake squares. The moist cake is packed with apricots, dates, raisins and more. —Jackie Jegla, Sanford, Michigan