Name: No-Candied-Fruit Fruitcake
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 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, dried -; 1 can (20 ounces) crushed pineapple, drained -; 2 packages (8 ounces each) pitted dates, halved and quartered -; 6 eggs -; 1/2 cup orange juice -; 1/4 to 1/2 cup corn syrup -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - No-Candied-Fruit Fruitcake

1. 1-1/2 cups all-purpose flour -

2. 1-1/2 cups sugar -

3. 1 teaspoon baking powder -

4. 1 teaspoon salt -

5. 5-1/2 cups pecan halves -

6. 2 jars (16 ounces each) maraschino cherries, dried -

7. 1 can (20 ounces) crushed pineapple, drained -

8. 2 packages (8 ounces each) pitted dates, halved and quartered -

9. 6 eggs -

10. 1/2 cup orange juice -

11. 1/4 to 1/2 cup corn syrup -

How to cook deliciously - No-Candied-Fruit Fruitcake

1. Stage

In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. 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; remove from pans. Remove foil. Brush with corn syrup; cool completely.