Mothers Fruitcake – a delicious recipe with dates, pecans, candied cherries, candied pineapple, flour, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300u00b0.
2
Line four 7x2 1/4 inch loaf pans with parchment paper.
3
Grease paper.
4
Combine dates, pecans and candied fruit in large bowl and mix well.
5
Add 1 cup of flour and toss to coat.
6
Combine sugar and eggs in another bowl and blend until smooth.
7
Stir in remaining flour, and baking powder and mix well. A7dd fruit mixture and blend well.
8
Pack mixture evenly into prepared pans.
9
Place pan filled with water in bottom of oven.
10
Set loaves on rack above.
11
Bake until tester comes out clean, about 2 hours.
12
Cake will be moist.
13
Let cool completely.
14
Turn cakes out of pans, cover with plastic wrap or foil.
15
Store in cool, dark place.
16
Can be frozen.
2518
kcal
Calories
184
g
Fat
195
g
Carbs
54
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lb. coarsely chopped dates, 2 lb. coarsely chopped pecans, 1 lb. coarsely chopped candied cherries, 1 lb. coarsely chopped candied pineapple, and more.
Yes, Mothers Fruitcake 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.
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