"Wonderful fruitcake without that nasty citron. Not only does it taste great, but it looks very pretty and it's easy enough for an 18-year-old to make (me)! I make this at Thanksgiving so it's ready for Christmas." — Rebecca Lynn
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1 1/2 cups
dates, pitted and chopped
1 (16 ounce) jar
maraschino cherries, drained
2 1/2 cups
eggs, lightly beaten
light corn syrup
I have made this recipe every year now when it starts to get cooler. I always get requests to bring it to the holiday get togethers. I do make a few changes though. I use raisins, dates, candied pineapple, and candied red and green cherries. I use any combinations of these, I just make sure I have the same combined amounts that the recipe calls for. I also start the night before, by soaking the raisins and dates in the brandy. It kind of plumps them up. Then I use the leftover soaking liquid to brush the bread with.
This fruitcake is the perfect size- not too big, not too small, and it is super easy to make. I also use candied cherries instead of maraschinos.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 159
This light, delicious fruitcake features dried, not candied, fruit.
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