Directions:
- Line a 9-in. pie plate with pastry; set aside. Chop 1/2 cup pecans; set remaining pecan halves aside. Chop 1/2 cup cherries; halve remaining cherries and set aside. Combine the dates, pineapple and chopped pecans and cherries; sprinkle over crust.
- In a small bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, corn syrup, cloves, ginger and nutmeg. Pour over fruit mixture. Top with the reserved pecan and cherry halves.
- Bake at 350° for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1314.54 Kcal (5504 kJ) | ||
| Calories from fat | 770.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.63g | 132% | |
|---|---|---|---|
| Cholesterol | 89.03mg | 30% | |
| Sodium | 159.15mg | 7% | |
| Potassium | 391.4mg | 8% | |
| Total Carbs | 118.8g | 40% | |
| Sugars | 80.17g | 321% | |
| Dietary Fiber | 10.84g | 43% | |
| Protein | 27.63g | 55% | |
| Vitamin C | 39.1mg | 65% | |
| Vitamin A | 16mg | 532% | |
| Iron | 7mg | 39% | |
| Calcium | 361.4mg | 36% | |
| Amount Per 100 g | |||
| Calories | 819.22 Kcal (3430 kJ) | ||
| Calories from fat | 480.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.36g | 132% | |
|---|---|---|---|
| Cholesterol | 55.48mg | 30% | |
| Sodium | 99.18mg | 7% | |
| Potassium | 243.92mg | 8% | |
| Total Carbs | 74.04g | 40% | |
| Sugars | 49.96g | 321% | |
| Dietary Fiber | 6.75g | 43% | |
| Protein | 17.22g | 55% | |
| Vitamin C | 24.3mg | 65% | |
| Vitamin A | 9.9mg | 532% | |
| Iron | 4.4mg | 39% | |
| Calcium | 225.2mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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