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    You are in: Home / Recipes / Texan Pecan Date Fruitcake - Egg Free Recipe
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    Texan Pecan Date Fruitcake - Egg Free

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    cookingpompom's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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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    Nutritional Facts for Texan Pecan Date Fruitcake - Egg Free

    Serving Size: 1 (85 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 328.1
     
    Calories from Fat 140
    42%
    Total Fat 15.5 g
    23%
    Saturated Fat 5.2 g
    26%
    Cholesterol 8.4 mg
    2%
    Sodium 179.6 mg
    7%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 5.4 g
    21%
    Sugars 37.7 g
    150%
    Protein 4.9 g
    9%

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