Date, Pecan and Cherry Fruitcake

    2 hours 5 minutes

    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.

    4 people made this

    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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    Reviews in English (3)


    I have made this recipe every year now when it starts to get cooler. I always get requests to bring it to the holiday get togethers. I do make a few changes though. I use raisins, dates, candied pineapple, and candied red and green cherries. I use any combinations of these, I just make sure I have the same combined amounts that the recipe calls for. I also start the night before, by soaking the raisins and dates in the brandy. It kind of plumps them up. Then I use the leftover soaking liquid to brush the bread with.  -  24 Oct 2004  (Review from Allrecipes USA and Canada)


    This fruitcake is the perfect size- not too big, not too small, and it is super easy to make. I also use candied cherries instead of maraschinos.  -  16 Jan 2011  (Review from Allrecipes USA and Canada)


    I have not made this recipe yet but it sounds exactly like a fruitcake that I made years ago. I made it often and have never been able to find the recipe again until now. Mine came originally from the Detroit News circa early 1980's late 1970's. It was called cherry nut fruitcake and my family loved it. Happy to find it again. I am put off a bit by the photo that accompanies this recipe, it looks awful and this fruit cake is gorgeous!  -  05 Dec 2013  (Review from Allrecipes USA and Canada)