Fruitcake Without Citron recipe

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Ingredients

3 cups pitted dates
3 cups candied pineapple chunks
3 cups red and green candied cherries
8 cups walnut halves
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 eggs
½ cup dark corn syrup
¼ cup packed brown sugar
¼ cup vegetable oil

Nutrition Info

787.7 calories
carbohydrate: 98.2 g
cholesterol: 53.1 mg
fat: 42.9 g
fiber: 6.8 g
protein: 13.1 g
saturatedFat: 4.5 g
servingSize: -
sodium: 233.1 mg
sugar: 63.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease a 10 x 14 inch pan, line with waxed paper.

  2. Mix fruits and nuts in a large bowl.

  3. Sift dry ingredients in a separate bowl.

  4. Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan.

  5. Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan.

Recipe Yield

1 - 10 x 14 inch tube cake

Recipe Note

Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer.

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