Easy Cakeless Fruitcake

Name: Easy Cakeless Fruitcake
Total time: 1 h 15 min
Yield: 2 loaf pans
Ingredients: 2 1/2 pounds whole candied cherries; 1 pound dates, pitted and halved; 6 slices candied pineapple, cut in chunks; 4 ounces dried coconut; 2 cups pecan halves; 1/4 teaspoon salt; 1/2 teaspoon vanilla; 1 14-ounce can condensed milk

By Marian Burros

Total Time: 1 hour 15 minutes
Rating: 4(9)
Comments: Read comments

For those who prefer fruits and nuts to batter, and very little work, this simple cake is appropriately named.

Featured in: FOOD; Lasting Legacy of Fruitcake

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Ingredients

Yield:2 loaf pans

2½pounds whole candied cherries
1pound dates, pitted and halved
6slices candied pineapple, cut in chunks
4ounces dried coconut
2cups pecan halves
¼teaspoon salt
½teaspoon vanilla
114-ounce can condensed milk

Ingredient Substitution Guide

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Preparation

Step 1
Mix all ingredients thoroughly in a large bowl.
Step 2
Grease two 8½-by-4½-by-2½-inch loaf pans and line with greased wax paper. Press the mixture firmly into the pans. Cover with buttered wax paper.
Step 3
Bake at 350 degrees for 30 minutes. Reduce the heat to 325 and bake for 20 to 30 minutes longer. Cool the cakes on wire racks. Loosen around the sides with a spatula and invert on wire rack. While they are still warm, remove the wax paper carefully. Cool completely. Wrap in aluminum foil and refrigerate.
Step 4
To serve, slice thickly with a very sharp knife. Cut slices into smaller pieces.