Flourless Fruitcake
Flourless Fruitcake is an moderately easy dinner. Made with 4 1/2 c. chopped pecans (reserve a few whole pecan halves for decoration), 3 1/2 c. chopped walnuts, 2 lb. (4 c.) dates, chopped, 1 lb. (2 c.) candied pineapple, cut up and 1 lb. (2 c.) candied cherries, cut up (reserve a few whole cherries for decoration), this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Preheat oven to 225Β°.
In large bowl, combine pecans, walnuts, dates, pineapple, cherries, condensed milk and coconut.
Mix with hands.
Turn into greased and floured 10-inch tube pan.
Bake until no milk oozes out of cake when pressed with finger, about 1 1/2 hours.
Decorate with reserved pecans and cherries, if desired.
Let cool.
Turn out on plastic wrap and wrap snugly, then wrap snugly in foil.
Store in refrigerator or freezer about 1 month before serving.
Makes one 10-inch tube cake.
π· Perfect Pairings
Complete your meal with these
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