Pecan Date Fruitcake Recipe

5 2 2
Pecan Date Fruitcake Recipe
Pecan Date Fruitcake Recipe photo by Taste of Home
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Pecan Date Fruitcake Recipe

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5 2 2
Publisher Photo
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.
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 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 vanilla extract

Directions

Grease and line three 8x4-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 in 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.
Originally published as Pecan Date Fruitcake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p103

Nutritional Facts

1 slice: 173 calories, 7g fat (1g saturated fat), 18mg cholesterol, 41mg sodium, 27g carbohydrate (21g sugars, 2g fiber), 2g protein.

  • 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 vanilla extract
  1. Grease and line three 8x4-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.
  2. Bake at 300° for 1 hour or until a toothpick inserted in 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.
Originally published as Pecan Date Fruitcake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p103

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Reviews forPecan Date Fruitcake

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MY REVIEW
Stamper50 User ID: 5335141 39411
Reviewed Mar. 3, 2012

"This is great! Mostly fruit and nuts. I will cut back a bit on the dates but am making this in March as I can't wait for Christmas."

MY REVIEW
[email protected] User ID: 394395 34034
Reviewed Dec. 13, 2009

"This recipe is fabulous! I bought a fruitcake from one of those "chain kiosks" at the mall, and it was so horrible, that I went looking for a recipe to make at home. I found this one, and plan to make it every year from now on. I changed the fruit ingredients a little bit to suit my own tastes, and the results were everything I hoped for. Love this recipe!"

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