Ingredients
1/2 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1-1/4 cups chopped dates3/4 cup chopped candied pineapple3/4 cup chopped red candied cherries1 large egg1/4 cup packed light brown sugar1/2 teaspoon vanilla extract2 cups pecan halves
Preparation
Line an 8-in. square baking dish with parchment, letting ends extend up sides of pan; grease and set aside.
In a large bowl, mix the flour, baking powder and salt. Add the dates, pineapple and cherries; toss to coat. In a small bowl, whisk the egg, brown sugar and vanilla until blended; stir into fruit mixture. Stir in pecans. Press firmly into prepared baking dish.
Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean and top is golden. Cool in pan for 10 minutes. Using parchment, transfer to a wire rack. Remove paper; cool fruitcake completely.
Using a serrated knife, cut into 1-in. squares. Store in an airtight container.
