Date, Pecan and Cherry Fruitcake

Date, Pecan and Cherry Fruitcake

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4 people made this

This is my favourite fruitcake because it does not contain citron which I'm not a fan of. I usually make it at the end of November so it's ready in time for Christmas.

Rebecca Lynn

Makes: 1 loaf cake

  • 3/4 cup (90g) plain flour
  • 1 teaspoon baking powder
  • 1 1/2 cups dates, pitted and chopped
  • 450g maraschino cherries, drained
  • 250g glace pineapple
  • 2 1/2 cups pecan halves
  • 3 eggs, lightly beaten
  • 1/2 cup light golden syrup
  • 2 tablespoons peach brandy

Preparation:20min  ›  Cook:1hour45min  ›  Ready in:2hours5min 

  1. Preheat oven to 150 degrees C. Lightly grease a loaf tin. Place baking paper on bottom and sides of tin and grease the baking paper.
  2. Mix together flour and baking powder in a large bowl. Add dates, drained cherries, pineapple and pecans. Stir to coat well. Add eggs to fruit mixture; stir well. Pour batter into prepared tin, making sure to press the mixture firmly into the pan to eliminate air bubbles.
  3. Bake for 1 hour and 45 minutes, or until cake tests done with a skewer. Let cool in tin for 15 minutes. Take out of the tin and remove baking paper.
  4. Brush golden syrup all over top and sides of cake. Brush with 2 tablespoons peach brandy. Rewrap in the used baking paper and then in aluminium foil for storage. Brush with 2 tablespoons of peach brandy each week as it ages, for about a month.

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