No Flour Fruit Cake
A rich, no-flour fruit cake packed with dates, pecans, cherries, pineapple, and coconut, offering a dense, sweet treat perfect for special occasions or holidays.
Ingredients
Instructions
- Line a 9 x 5 x 3-inch pan with brown paper, then wax paper. Set can of condensed milk in hot water.
- Mix chopped dates, pecans, candied cherries, candied pineapple slices, and coconut in a bowl.
- Add the can of sweetened condensed milk to the mixture and combine lightly.
- Fill the prepared pan with the mixture.
- Bake at 325°F until the top is browned, about 1 hour.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a splash of rum to the mixture. If you don't have pecans, walnuts or almonds can be a great alternative. Make sure to chop the dates finely for better distribution throughout the cake. This recipe is naturally gluten-free, making it a perfect option for those following vegetarian recipes.
Serving Suggestions
Slice the cake into thick pieces and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. Consider serving it alongside cheese, such as Mustard Brie, for a sweet and savory combination that will impress your guests.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to a week. For longer storage, refrigerate it for up to two weeks. If you prefer to freeze it, wrap it tightly in plastic wrap and then in aluminum foil; it can last up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of No Flour Fruit Cake contains roughly 1425 calories, with 18g protein, 130g carbohydrates, and 105g fat. It is an excellent source of dietary fiber (92% of the Daily Value), protein (35% of the Daily Value), and potassium (33% of the Daily Value), and a good source of calcium. It also contributes 26g 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 you can use fresh fruit, it may alter the texture and moisture content of the cake. If you opt for fresh fruit, reduce the amount of sweetened condensed milk slightly to prevent the cake from becoming too wet. Dried fruits can also be a good substitute for a similar sweetness.
How do I know when the cake is done baking?
The cake is done when the top is nicely browned and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to prevent over-browning. If the edges brown too quickly, you can cover them with foil.
Can I add spices to the fruit cake?
Absolutely! Adding spices like cinnamon, nutmeg, or allspice can enhance the cake's flavor. Start with a teaspoon of your preferred spice and adjust to taste. This will give the cake a warm, festive aroma, making it perfect for holiday gatherings.
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).