Texan Pecan Date Fruitcake - Egg Free

Ingredients

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

Instructions

1. Preheat the oven to 350F 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.
3. Pour in the sweetened condensed milk, and stir until a thick, sticky batter forms.
4. Spread the fruitcake batter into the baking pan and then bake uncovered for 30-35 minutes or until the top is lightly brown.
5. Be careful not to over bake it, as it will harden as it cools.
6. Allow to cool for 30 minutes before slicing.
7. The cake can keep in an airtight container for several days.
8. It also freezes well.