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Cherry Date Fruitcake

It's a Christmas tradition for me to serve this fruitcake at parties and to give it to friends and family. Jam-packed with nuts and cherries, it puts a new spin on a holiday mainstay.
  • Total Time
    Prep: 15 min. Bake: 1-3/4 hours + cooling
  • Makes
    2 fruitcakes


  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 5-1/2 cups pecan halves
  • 2 jars (16 ounces each) maraschino cherries, drained and halved
  • 1 pound diced candied pineapple
  • 2 packages (8 ounces each) chopped pitted dates
  • 6 eggs
  • 1/2 cup apple juice
  • 1/4 cup light corn syrup


  • In a large bowl, combine the first four ingredients. Add the pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9x5-in. loaf pans. Press half of the mixture into each pan.
  • Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans; carefully remove foil. Brush loaves with corn syrup. Cool completely.
Nutrition Facts
1 slice: 292 calories, 14g fat (1g saturated fat), 40mg cholesterol, 109mg sodium, 42g carbohydrate (33g sugars, 3g fiber), 4g protein.

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