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Pecan Date Fruitcake

 Pecan Date Fruitcake
My husband grew up in Louisiana and has fond memories of his mother's fruitcake. I make this for him every year to remind him of special times. Pretty slices are an attractive addition.
48 ServingsPrep: 15 min. Bake: 1 hour + cooling


  • 2 pounds pitted dates, quartered
  • 1 pound pecan halves (4 cups)
  • 1 pound candied cherries, halved (2-1/4 cups)
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract


  • Grease and line three 8-in. x 4-in. loaf pans with waxed paper; set
  • aside. In a large bowl, combine dates, nuts and cherries. Combine
  • the flour, sugar, baking powder and salt; stir into fruit mixture
  • until well coated. In a bowl, beat eggs and vanilla until foamy.
  • Fold into fruit mixture and mix well. Pour into prepared pans.
  • Bake at 300° for 1 hour or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks. Remove waxed paper. Cool completely before
  • slicing. Wrap and store in a cool dry place. Yield: 3 loaves.
Nutritional Facts: 1 serving (1 slice) equals 173 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 41 mg sodium, 27 g carbohydrate, 2 g fiber, 2 g protein.