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Jeweled Fruitcake

I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don’t normally care for fruitcake say they love it! —Sharon Hoffman, Donna, Texas
  • Total Time
    Prep: 30 min. Bake: 1 hour + cooling
  • Makes
    4 mini loaves (6 slices each)

Ingredients

  • 2 packages (8 ounces each) pitted dates, chopped
  • 1/2 pound pecan halves
  • 1/2 pound Brazil nuts
  • 1 jar (10 ounces) red maraschino cherries, well drained
  • 1 jar (10 ounces) green maraschino cherries, well drained
  • 1/2 cup sweetened shredded coconut
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 2 teaspoons vanilla extract

Directions

  • Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside.
  • In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated.
  • In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans.
  • Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.
Editor's Note: Fruitcake may be baked in two greased and floured 8x4-in. loaf pans lined with waxed paper at 300° for 70-80 minutes or until a toothpick inserted near the center comes out clean.
Nutrition Facts
1 slice: 330 calories, 13g fat (3g saturated fat), 26mg cholesterol, 130mg sodium, 53g carbohydrate (41g sugars, 4g fiber), 6g protein.

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