Pecan Glace Fruit Cake

    2 hours 55 minutes

    Like many fruit cakes, this one should be made well ahead of time to allow the flavours to blend - 2 weeks is best.

    6 people made this

    Serves: 14 

    • 1 1/2 cups red and green glace cherries, quartered
    • 1 cup candied pineapple, coarsely chopped
    • 1 1/2 cups dates, pitted and chopped
    • 1 tablespoon plain flour
    • 4 1/3 cups chopped pecans
    • 1 1/2 cups shredded coconut
    • 1 (395g) tin sweetened condensed milk

    Preparation:25min  ›  Cook:1hour30min  ›  Extra time:1hour cooling  ›  Ready in:2hours55min 

    1. Preheat oven to 120 degrees C. Grease and flour a springform tin.
    2. Combine cherries, pineapple and dates; sprinkle with flour and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the sweetened condensed milk, mixing well. Spoon into prepared tin and smooth the top.
    3. Bake for 1 1/2 hours. Cool the cake in tin on a wire rack. When completely cool, remove from tin. Wrap in foil tightly. Refrigerate. Cut cake when cold.

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    Reviews and Ratings
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    Reviews in English (6)


    This came out great and was a hit with our guest! I used 2 tablespoons of flour to coat the fruit, as I'm used to making the traditional Texas Pecan Cake and knew it needed to be coated in flour a bit more to give a good mixing.  -  19 Dec 2004  (Review from Allrecipes USA and Canada)


    For those of you who love fruit cake, this is quick and easy and moist! Very dense with sweet fruit. Everyone who loves fruit cake in my family loved it this Christmas! It's a keeper.  -  04 Jan 2002  (Review from Allrecipes USA and Canada)


    This is an amazing "un"fruitcake! It looks like your typical, but even my fruitcake-hating Mom LOVES this! It is going to be a yearly Christmas goody in our home!  -  24 May 2000  (Review from Allrecipes USA and Canada)