Texan Pecan Date Fruitcake - Egg Free

Name: Texan Pecan Date Fruitcake - Egg Free
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 serving(s)
Ingredients: 4 cups chopped dates; 2 cups chopped pecans; 1 cup unsweetened dried shredded coconut; 1/2 cup all-purpose flour; 2 tablespoons orange zest; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1 (14 ounce) can sweetened condensed milk

Submitted by cookingpompom

"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."

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Ready In:: 55mins
Ingredients:: 9
Serves:: 16

ingredients

4 cups chopped dates
2 cups chopped pecans
1 cup unsweetened dried shredded coconut
¹⁄₂ cup all-purpose flour
2 tablespoons orange zest
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¹⁄₂ teaspoon ground ginger
1 (14 ounce) can sweetened condensed milk

directions

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.
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.
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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RECIPE SUBMITTED BY

cookingpompom

<img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name).  My Poppy has long since passed, but I fondly remember him every time I log on.  I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby. My goal is to try one new recipe a week, for the past 8 years have achieved this.  I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later. When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church. My philosophy in life is: as we have to eat, we may as well eat well.

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