Texan Pecan Date Fruitcake - Egg Free

1. 1

   Preheat the oven to 350F and grease and flour or line with parchment paper a 9-inch baking pan (square, round) or a 9x5 loaf pan.

2. 2

   In a mixing bowl together the chopped dates, pecans, coconut, flour, orange zest, salt, cinnamon, and ginger until well combined.

3. 3

   Pour in the sweetened condensed milk, and stir until a thick, sticky batter forms.

4. 4

   Spread the fruitcake batter into the baking pan and then bake uncovered for 30-35 minutes or until the top is lightly brown.

5. 5

   Be careful not to over bake it, as it will harden as it cools.

6. 6

   Allow to cool for 30 minutes before slicing.

7. 7

   The cake can keep in an airtight container for several days.

8. 8

   It also freezes well.

* Per serving · 4 servings · Values may vary.

No additional tips available.