Pecan Glace Fruit Cake

Pecan Glace Fruit Cake

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6 people made this

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

Pat K.

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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