Easy Cakeless Fruitcake
Published November 30, 1985
- Total Time
- 1 hour 15 minutes
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Ingredients
2 ½ pounds whole candied cherries
1 pound dates, pitted and halved
6 slices candied pineapple, cut in chunks
4 ounces dried coconut
2 cups pecan halves
¼ teaspoon salt
½ teaspoon vanilla
1 14-ounce can condensed milk
Nutritional analysis per serving
58 grams carbs; 8 milligrams cholesterol; 367 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 7 grams fiber; 71 milligrams sodium; 5 grams protein; 49 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix all ingredients thoroughly in a large bowl.
- Step 2
Grease two 8 ½-by-4 ½-by-2 ½-inch loaf pans and line with greased wax paper. Press the mixture firmly into the pans. Cover with buttered wax paper.
- Step 3
Bake at 350 degrees for 30 minutes. Reduce the heat to 325 and bake for 20 to 30 minutes longer. Cool the cakes on wire racks. Loosen around the sides with a spatula and invert on wire rack. While they are still warm, remove the wax paper carefully. Cool completely. Wrap in aluminum foil and refrigerate.
- Step 4
To serve, slice thickly with a very sharp knife. Cut slices into smaller pieces.
Private Notes