No-Candied-Fruit Fruitcake Recipe

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Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.
TOTAL TIME: Prep: 15 min. Bake: 1-3/4 hours + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 1-3/4 hours + cooling
MAKES: 32 servings


  • 1-1/2 cups 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, dried
  • 1 can (20 ounces) crushed pineapple, drained
  • 2 packages (8 ounces each) pitted dates, halved and quartered
  • 6 eggs
  • 1/2 cup orange juice
  • 1/4 to 1/2 cup corn syrup

Nutritional Facts

1 slice: 257 calories, 14g fat (1g saturated fat), 40mg cholesterol, 102mg sodium, 32g carbohydrate (24g sugars, 3g fiber), 4g protein.


  1. In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9-in. x 5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. 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; remove from pans. Remove foil. Brush with corn syrup; cool completely. Yield: 2 fruitcakes.
Originally published as No-Candied-Fruit Fruitcake in Country Woman Christmas Annual 1998, p47

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letseatcake82 User ID: 7149339 26521
Reviewed Feb. 23, 2013

"I cannot stand candied fruit and for that reason, have never enjoyed fruitcake. Until I came across this recipe. This cake is moist, dense, and tasty. It has become a yearly family tradition to make this fruitcake & does not go to waste. I highly recommend making this fruitcake for company, friends, and family for a delectable delight!"

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