Christmas Pecan Candy Cake
A rich, chewy holiday treat combining candied cherries, pineapple, dates, and toasted pecans in a sweet, dense cake perfect for festive gatherings and gift-giving.
Ingredients
Instructions
- Preheat oven to 250°F (120°C).
- Grease and flour a 9 x 3-inch tube pan with a removable bottom.
- Combine candied red cherries, candied pineapple, and pitted dates in a very large bowl.
- Sprinkle the fruit mixture with 1 tablespoon of all-purpose flour and toss to coat well.
- Add sweetened condensed milk and stir to mix thoroughly.
- Spoon the mixture evenly into the prepared pan, smoothing the top.
- Bake in the preheated oven for 1 1/2 hours.
- Cool the cake in the pan on a rack.
- Remove from pan and wrap tightly in foil.
- Refrigerate for at least 2 weeks before slicing very thin, preferably when cold.
Tips & Substitutions
Ensure that the candied fruit is well-coated with flour to prevent sinking in the cake. If you prefer a less sweet version, opt for unsweetened coconut flakes or use dried fruit instead of candied varieties. Experiment with different nuts like walnuts or almonds for added flavor. For a more festive touch, consider adding a pinch of cinnamon or nutmeg to the mixture.
Serving Suggestions
This Christmas Pecan Candy Cake pairs beautifully with a warm cup of tea or coffee, making it a delightful treat for holiday gatherings. Serve it alongside a light fruit dip or consider it as a sweet ending to a festive meal. To enhance the experience, try it with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Reheating
Wrap the cooled cake tightly in foil and store it in the refrigerator for up to 3 months. This cake improves in flavor as it ages, so it's perfect for making ahead of time. To serve, slice it thinly while cold for the best texture. If preferred, allow slices to come to room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Pecan Candy Cake contains roughly 264 calories, with 5g protein, 28g carbohydrates, and 15g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of candied fruit?
Fresh fruit is not recommended as it contains too much moisture, which can alter the cake's texture. Stick with candied or dried fruits for the best results. If you're looking for a healthier option, consider using unsweetened dried fruit, but adjust the sweetness accordingly.
How long can I keep the cake in the fridge?
The cake can be stored in the refrigerator for up to 3 months. In fact, it tastes even better after a couple of weeks as the flavors meld together. Just make sure it's wrapped tightly in foil to maintain its moisture and flavor.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in foil and place it in an airtight container before freezing. It can be kept for up to 3 months. Thaw in the refrigerator overnight before serving to retain its texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).