Christmas Fruitcake

Special thanks to: NL, Sutton, MA Servings: 1 Directions: 3-lbs Surratt Farms pecan halves 1 lb. candied pineapple 1 lb. candied cherries (half green, half red) 2 lbs. dates, cut up (I use scissors to cut.) 1 small can coconut, flaked 2 cans eagle brand condensed milk 1 cup flour Cut cherries in half Cut pineapple and dates into small pieces Dredge all fruit in flour; combine in very large bowl with nuts; add coconut; add condensed milk and mix well. (I use my hands.) Pour into greased and wax paper-line 10" tube pan or small loaf or muffin pans pans packing it well. Bake at 250-degree oven for 2 1/2 hrs. When done, can pour rum over cake. (As much as you like.) Refrigerate to make slicing easier, otherwise ingredients could come apart. Do not cut while warm. This freezes well. Makes a 7lb. cake. Special Notes: This cake is very festive-looking, especially when sliced. And it's almost like a candy so I'm not sure what category it should go under. It's a pecan-lovers delight!! I have made it in small loaf and muffin pans to give at Christmas. I line pans with 2-3 layers of wax paper. (for easy removal from pans.) Could use parchment paper, but I haven't tried that yet. I pack it in really good especially the corners. It keeps for a very long time in the freezer and is just as good once it has thawed a bit. My mother gave me the recipe when I was married going on 38 years ago. Not sure where she got it from but it's been a favorite at Christmas ever since.

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