The World's Best Fruitcake Recipe

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The World's Best Fruitcake
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Ingredients
6
Count
Nutrition
3522
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
  2. Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
  3. Let set at room temperature while you prepare the pans. Spray 2 - 9 x5 loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4 x 16 1/4 strips for this. You want the paper to come up past the short sides of the pans after the mixture is packed into the pans.) Now spray the paper (after you've pressed it into the pans) with Pam.
  4. Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
  5. Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to batter .).
  6. Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
  7. Remove cakes from oven and let cool for 10 minutes in the pans.
  8. Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. (Sometimes I have to run a sharp knife down the edges of the pan.) Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
  9. Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
  10. Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
  11. May be refrigerated up to 3 months or frozen up to 1 year.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3521.57 Kcal (14744 kJ)
Calories from fat 2111.06 Kcal
% Daily Value*
Total Fat 234.56g 361%
Cholesterol 16.97mg 6%
Sodium 40.22mg 2%
Potassium 1189.59mg 25%
Total Carbs 317.39g 106%
Sugars 203.84g 815%
Dietary Fiber 33.66g 135%
Protein 68.68g 137%
Vitamin C 104.4mg 174%
Vitamin A 40.5mg 1350%
Iron 17.5mg 97%
Calcium 916.7mg 92%
Amount Per 100 g
Calories 886.1 Kcal (3710 kJ)
Calories from fat 531.18 Kcal
% Daily Value*
Total Fat 59.02g 361%
Cholesterol 4.27mg 6%
Sodium 10.12mg 2%
Potassium 299.32mg 25%
Total Carbs 79.86g 106%
Sugars 51.29g 815%
Dietary Fiber 8.47g 135%
Protein 17.28g 137%
Vitamin C 26.3mg 174%
Vitamin A 10.2mg 1350%
Iron 4.4mg 97%
Calcium 230.7mg 92%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 89.2
    Points
  • 98
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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