Texan Pecan Date Fruitcake - Egg Free

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“From a blog called "homesick Texan". I am yet to make this, but with my egg allergy I am able to eat this and will make this soon. I'm keeping this here for safe keeping and thought others with egg allergies might enjoy this too.”
READY IN:
55mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F and grease and flour or line with parchment paper a 9-inch baking pan (square, round) or a 9x5 loaf pan.
  2. In a mixing bowl together the chopped dates, pecans, coconut, flour, orange zest, salt, cinnamon, and ginger until well combined. Pour in the sweetened condensed milk, and stir until a thick, sticky batter forms.
  3. Spread the fruitcake batter into the baking pan and then bake uncovered for 30-35 minutes or until the top is lightly brown. Be careful not to over bake it, as it will harden as it cools. Allow to cool for 30 minutes before slicing. The cake can keep in an airtight container for several days. It also freezes well.

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