Flourless Fruitcake
A rich, dense flourless fruitcake packed with nuts, dates, candied fruits, and coconut, perfect for festive occasions or as a decadent treat for special gatherings.
Ingredients
Instructions
- Preheat oven to 225°F (107°C).
- In a large bowl, combine chopped pecans, chopped walnuts, chopped dates, candied pineapple, candied cherries, sweetened condensed milk, and shredded coconut.
- Mix the ingredients thoroughly with your hands until well combined.
- Grease and flour a 10-inch tube pan, then turn the mixture into the prepared pan.
- Bake for about 1 1/2 hours, or until no milk oozes out when pressed with a finger.
- Decorate the top of the cake with reserved whole pecan halves and cherries, if desired.
- Allow the cake to cool completely.
- Turn the cake out onto plastic wrap, wrap snugly, then wrap again in foil.
- Store in the refrigerator or freezer for about 1 month before serving.
Tips & Substitutions
For a different flavor profile, consider substituting some of the pecans or walnuts with almonds or hazelnuts. If you're looking for a little extra sweetness, adding a handful of dried cranberries or apricots can enhance the fruitiness. Make sure to mix the ingredients thoroughly to achieve an even texture. For a gluten-free version, ensure that all ingredients are certified gluten-free.
Serving Suggestions
Slice the flourless fruitcake into thick pieces and serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Milk Sherbet for a refreshing contrast. This cake is perfect for holiday gatherings or as a sweet treat alongside coffee or tea. Consider serving it on a festive platter for an appealing presentation.
Storage & Reheating
Once the fruitcake is completely cool, wrap it tightly in plastic wrap and then in aluminum foil to prevent moisture loss. Store it in the refrigerator for up to a month, or freeze it for longer storage. When ready to serve, thaw it in the refrigerator overnight. There's no need to reheat, as the cake is delicious at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Flourless Fruitcake contains roughly 1413 calories, with 23g protein, 104g carbohydrates, and 110g fat. It is an excellent source of dietary fiber (68% of the Daily Value), protein (46% of the Daily Value), and iron (29% of the Daily Value). It also contributes 19g of dietary fiber toward your daily target.
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?
While fresh fruit might give a different texture and moisture level, you can use it with caution. Dried fruits are recommended for this recipe due to their concentrated sweetness and lower moisture content. If you opt for fresh, reduce the sweetened condensed milk slightly and increase baking time, checking for doneness carefully.
How long does this fruitcake last?
When stored properly in the refrigerator, this flourless fruitcake can last for about a month. If frozen, it can be kept for up to three months. Just ensure it is tightly wrapped to prevent freezer burn. Thaw in the fridge before serving for the best texture and flavor.
Is this recipe suitable for people with nut allergies?
Unfortunately, this recipe is not suitable for those with nut allergies due to the large quantities of pecans and walnuts. You could experiment with seed-based substitutes like sunflower seeds or pumpkin seeds, but the flavor and texture will differ. Always check for cross-contamination if allergies are a concern.
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).