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Pecan Date Fruitcake

TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD: 3 loaves.
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.

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

  • 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.

Nutrition Facts

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