Classic Dairy-Free Fruitcake (without alcohol)
 
Prep time
Cook time
Total time
 
You can mix up the fruits and nuts as desired. Just make sure to use 4 pounds of fruits and 3 pounds of nuts to maintain the ratio. The original recipe leaves the nuts and fruits whole, which makes for pretty slicing. You can certainly pre-chop the them, but it isn't necessary.
Author:
Recipe type: Dessert
Cuisine: European
Serves: 3 (8x4-inch) loaves
Ingredients
  • 4 eggs
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup + ½ cup all-purpose flour, divided
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 2 pounds pitted dates
  • 1 pound red candied cherries
  • 1 pound green candied cherries
  • 1 pound Brazil nuts
  • 1 pound walnut halves
  • 1 pound pecan halves
Instructions
  1. Preheat your oven to 350°F. Grease three 8x4-inch loaf pans and line them with parchment paper.
  2. In a large mixing bowl, beat the eggs, vanilla, and salt until very light and lemon colored.
  3. In a medium bowl, whisk together the 1 cup flour, sugar, and baking powder. Stir the flour mixture into the egg mixture in your mixing bowl.
  4. Place the dates, cherries, and nuts in a large bowl. Add the remaining ½ cup flour, and toss to coat. Stir the fruit and nuts into the mixture in your mixing bowl. There will be very little batter, so it will become quite thick. Mix with your hands, as needed.
  5. Press the batter into your prepared loaf pans.
  6. Bake the fruitcake for 1 hour.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/christmas-dairy-free-fruitcake