This recipe came from a friend who knows how much we love fruitcake. The pie has similar flavors, but it’s more manageable to make than a large batch of fruitcake. I usually serve it with whipped cream. It’s excellent with ice cream, too.
8 ServingsPrep: 20 min. Bake: 35 min. + cooling
- Pastry for single-crust pie (9 inches)
- 1 cup pecan halves, divided
- 3/4 cup red candied cherries, divided
- 1/2 cup chopped dates
- 1/4 cup chopped candied pineapple
- 6 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 3 Eggland's Best Eggs, lightly beaten
- 1/2 cup light corn syrup
- 1/4 teaspoon each ground cloves, ginger and nutmeg
- Line a 9-in. pie plate with pastry; set aside. Chop 1/2 cup pecans;
- set remaining pecan halves aside. Chop 1/2 cup cherries; halve
- remaining cherries and set aside. Combine the dates, pineapple and
- chopped pecans and cherries; sprinkle over crust.
- In a small bowl, cream butter and brown sugar until light and fluffy.
- Beat in the eggs, corn syrup, cloves, ginger and nutmeg. Pour over
- fruit mixture. Top with the reserved pecan and cherry halves.
- Bake at 350° for 35-40 minutes or until set. Cool on a wire rack.
- Refrigerate leftovers. Yield: 8 servings.
Nutritional Facts: 1 piece equals 519 calories, 27 g fat (10 g saturated fat), 107 mg cholesterol, 219 mg sodium,