Cherry Date Fruitcake

Name: Cherry Date Fruitcake
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 2 fruitcakes.
Ingredients: 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

TOTAL TIME: Prep: 15 min. Bake: 1-3/4 hours + cooling YIELD: 2 fruitcakes.

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.

Ingredients

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

Directions

1. In a large bowl, combine the first four ingredients. Add the pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9x5-in. loaf pans. Press half of the mixture into each pan.
2. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans; carefully remove foil. Brush loaves with corn syrup. Cool completely.

Nutrition Facts

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

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.