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Cherry Date Fruitcake Recipe

Cherry Date Fruitcake Recipe

It's a Christmas tradition for me to serve this fruitcake at parties and to give it to friends and family. Jam-packed with nuts and cherries, it puts a new spin on a holiday mainstay.
TOTAL TIME: Prep: 15 min. Bake: 1-3/4 hours + cooling YIELD: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, drained and halved
  • 1 pound diced candied pineapple
  • 2 packages (8 ounces each) chopped pitted dates
  • 6 eggs
  • 1/2 cup apple juice
  • 1/4 cup light corn syrup


  • 1. In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9-in. x 5-in. loaf pans. Press half of the mixture into each pan. Bake at 300° for 1-3/4 to 2 hours or until a wooden pick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans and remove foil. Brush each loaf with corn syrup. Cool completely. Yield: 2 fruitcakes.

Nutritional Facts

1 slice: 292 calories, 14g fat (1g saturated fat), 40mg cholesterol, 109mg sodium, 42g carbohydrate (33g sugars, 3g fiber), 4g protein.

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