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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  • 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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