Homemade Pecan Fruitcake

Let’s just get this out of the way first: Yes, there are some pretty foul fruitcakes out there that aren’t edible.

This is not one of them.

Nothing but the best for you folks, so here you go.

I got this recipe about 20 years ago from a co-worker’s wife, and have enjoyed it many Christmases since then. Sadly, she has since passed away, but to me, this will always be Faye’s Fruitcake.

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INGREDIENTS

  • 1/2 pound candied red cherries, cut in quarters (1 1/3 cups)
  • 1/2 pound candied pineapple, coarsely chopped (1 cup)
  • 1/2 pound pitted dates, coarsely chopped (1 1/2 cups)
  • 1 tablespoon all purpose flour
  • 4 1/3 cups coarsely chopped pecans (1 pound shelled)
  • 1 1/4 cups flaked coconut
  • 1 can (14 oz.) sweetened condensed milk

Yield: One 9-inch cake (32 thin slices)

Preheat oven to 250 degrees. Grease and flour a 9 X 3 inch tube pan with removable bottom (spring-form pan) Set pan aside.

In a large mixing bowl, combine cherries, pineapple and dates.

Sprinkle with the 1 tablespoon flour.

Toss to coat with a large spoon.

Add pecans

and coconut.

Toss to mix.

Add condensed milk

and stir to mix well.

Spoon evenly into pan, packing slightly and smoothing top.

Bake in preheated oven for 1 1/2 hours. Remove from oven, and cool on rack. Remove from pan and wrap tightly in several layers of plastic wrap. Refrigerate.

When ready to serve, slice thinly with serrated knife.

This fruitcake is rich, bursting with flavor and oh so moist. One bite, and you’ll never badmouth fruitcake again.  Enjoy!

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Suzanne

Cattle, corn, wheat, beans, mud, snow, ice, and drought. Plenty of fresh air and quiet. Our life is sometimes heartbreaking, sometimes joyous, but never boring.

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11 Responses

  1. Elaine Snively says:

    Looks yummy, but I would have to substitute raisins for dates–just don’t like the taste.

  2. OOhh! I am going to try this, it looks fantastic!

  3. Stephanie says:

    Sounds and looks really good to me! Thanks for sharing this delightful recipe 😀

  4. Vivian says:

    I have a fruitcake recipe that was passed down from my great-grandmother. It is similar to Faye’s in many ways, but I use raisins instead of dates and it doesn’t call for coconut. But it’s delicious. I think people have come to hate fruitcake because of the yucky storebought cakes . . . Bleagh!!!

    May you have a very Merry Christmas!!

  5. This looks really good! I will definately try it…you’ve got my interest! I know fruitcake has a bad reputation, but I know there’s some good recipes floating around out there and this looks like one. When I saw the sweetened condensed milk, I was hooked..it makes everything taste good!

  6. aletha says:

    Oh my gosh I am going to make that recipe, that looks so good

  7. Thank you so much for sharing this recipe! I have a favorite fruit cookie recipe but have to admit that we have skipped them the last couple of years because of the work of cooking so many. This looks similar but much easier. Thank you so much!

  8. Louise says:

    Love, love, love a good fruitcake, and this one looks fabulous. Thanks!

  9. Sheri says:

    Have you ever made this is mini loaf pans? If so, how long did you cook them?

    • Suzanne says:

      No, sorry, I haven’t. The time would have to be reduced if it is cooked in smaller pans, but not sure by how much since I’ve never done it.

  10. Nancy says:

    Love this. Made it last night. Used sweeteners dried fruit . .sooo good

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