This family fruitcake has no citrus in it. Although the candied citrus is traditional in other recipes, this candied cherry and pecan cake is the only ‘fruitcake’ is the only one we’ve ever eaten so we never understood why so many people turned their noses up. If you enjoy dates, pecans, and candied Marischino-style cherries, you are going to love this winter dessert because it only contains enough egg and flour to hold the fruit and nuts together. I began making them in muffin tins because the full cake is hard for me to slice evenly.
- 8 oz. candied cherries, red or green or mixed
- 8 oz. candied pineapple, yellow or green or mixed
- 1 pound pecan halves
- 1 pound pitted dates
- 1 Cup sugar
- 1 Cup flour
- 1 teaspoon salt
- 4 beaten eggs
Preheat oven to 275° F.
Line muffin tins with paper liners and spray lightly with Pam.
Coat the cherries, pineapple, pecans and dates with the flour.
Mix the sugar, salt, and eggs together and pour over the floured fruits and nuts. Toss gently to ensure the liquid permeates the dry ingredients.
Scoop a heaping 1/4 cup of the mixture into each muffin cup.
Bake 45 minutes.
Makes about 2 dozen.