Fruit Cake Fingers
Sweet and nutty fruit cake fingers combine coconut, cherries, pecans, pineapple, and dates with a hint of almond flavoring, perfect as a rich snack or dessert for gatherings.
Ingredients
Instructions
- Mix the almond flavoring and salt with the Eagle Brand milk.
- Pour the milk mixture over the coconut, cherries, pecans, pineapple, and dates, then mix thoroughly.
- Grease two 9 x 13-inch pans and line them with several layers of brown paper.
- Pour the mixture into the prepared pans.
- Bake at 250°F for 30 minutes, then increase the temperature to 275°F and bake for an additional 20 minutes.
- Allow the cake to cool before cutting into fingers or bars.
Tips & Substitutions
For a richer flavor, consider using toasted pecans instead of raw. You can also substitute the cherries with dried cranberries or raisins for a different sweetness. If you prefer a lighter texture, try using half coconut and half almond flour. Ensure that the mixture is evenly combined for consistent baking results, as uneven mixing can lead to some areas being too dry or too moist.
Serving Suggestions
These fruit cake fingers are delightful on their own but pair beautifully with a Fresh Fruit Smoothie for a refreshing contrast. Serve them alongside a cup of tea or coffee to enhance the flavors. For a festive touch, drizzle melted chocolate over the top or serve with whipped cream for added indulgence.
Storage & Reheating
Store leftover fruit cake fingers in an airtight container at room temperature for up to a week. For longer storage, refrigerate them, where they can last for up to two weeks. To reheat, place a finger in the microwave for about 10-15 seconds to enjoy a warm treat without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake Fingers contains roughly 945 calories, with 11g protein, 84g carbohydrates, and 68g fat. It is an excellent source of dietary fiber (64% of the Daily Value), iron (48% of the Daily Value), and vitamin C (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1974mg per serving (86% 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 different nuts in this recipe?
Absolutely! While pecans add a wonderful flavor and crunch, you can easily substitute them with walnuts or almonds based on your preference. Just ensure the nuts are chopped to similar sizes for even distribution in the cake.
How can I make this recipe gluten-free?
This fruit cake fingers recipe is naturally gluten-free since it does not contain flour. However, always check that the other ingredients, particularly the coconut and dates, are certified gluten-free to avoid any cross-contamination.
What can I do if the mixture seems too dry?
If the mixture appears dry, you can add a bit more Eagle Brand milk or a splash of fruit juice to moisten it. This will help to bind the ingredients better and ensure a moist final product. Just be careful not to add too much liquid at once.
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).