Mother'S Fruit Cake Recipe

Name: Mother'S Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. cut up dates; 1 lb. candied cherries, cut in half; 1 lb. candied pineapple, cut up; 2 c. flour; 2 tsp. baking powder; 1/2 tsp. salt; 1 tsp. vanilla; 4 eggs; 1 c. sugar; 1 1/2 lb. pecans

Servings: persons

1
Mix dates, candied cherries and pineapple with flour; mix until all is covered.
2
Set aside.
3
In another bowl, mix eggs, sugar and vanilla.
4
Beat until frothy.
5
Add to fruit mix.
6
Add broken up pecans and stir.
7
Pack in 2 (8-inch) round pans with hole in middle.
8
Can use fruit glass in middle of regular pan. Line pans with brown paper.
9
Bake in 275u00b0 oven for 1 1/2 to 2 hours.
10
Let set 5 minutes and peel off paper.
11
This cake will keep for up to 3 months.

2050

kcal

Calories

134

Fat

192

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: 1 1/2 lb. cut up dates, 1 lb. candied cherries, cut in half, 1 lb. candied pineapple, cut up, 2 c. flour, and more.

Yes, Mother'S 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.

Mother'S Fruit Cake

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