No-Candied-Fruit Fruitcake

Total Time

Prep: 15 min. Bake: 1-3/4 hours + cooling


2 fruitcakes

Updated: Sep. 13, 2022
Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.


  • 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


  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 9x5-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 in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.

Nutrition Facts

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