Hawaiian Fruit Cake Recipe

Name: Hawaiian Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. flour; 1/4 tsp. baking soda; 3/4 c. sugar; 2 c. (10 oz.) pitted whole dates; 1 c. (5 oz.) macadamia nuts; 1 c. (8 oz.) glaze natural pineapple pieces; 3 eggs; 1/2 tsp. brandy flavoring; 1/4 tsp. baking powder; 3/4 tsp. salt

Servings: persons

3/4 c. flour
1/4 tsp. baking soda
3/4 c. sugar
2 c. (10 oz.) pitted whole dates
1 c. (5 oz.) macadamia nuts
1 c. (8 oz.) glaze natural pineapple pieces
3 eggs
1/2 tsp. brandy flavoring
1/4 tsp. baking powder
3/4 tsp. salt

1
Combine flour, baking powder, baking soda and salt.
2
Stir in sugar.
3
Add dates, nuts and pineapple pieces.
4
Stir well to coat with flour mixture.
5
Beat eggs until foamy and light yellow (about 3 minutes).
6
Stir eggs and brandy flavoring into fruit-flour mixture.
7
Mix well.
8
Pour into greased and paper-lined 9 x 5 x 3-inch loaf pan.
9
Bake in 300u00b0 oven for 1 1/2 hours.
10
Cool in pan 10 minutes.
11
Remove from pan, peel off paper and finish cooling on rack.
12
Keeps well.
13
Tightly wrapped, will keep up to 2 months.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. flour, 1/4 tsp. baking soda, 3/4 c. sugar, 2 c. (10 oz.) pitted whole dates, and more.

Yes, Hawaiian Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hawaiian Fruit Cake

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