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
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
Reviews
I have not tried this recipe YET but will next week. I've been making the same fruitcake with candied fruit for over 10 years. One tip in that recipe was to remove the baked fruitcake from the pans immediately and while still hot wrap in foil and store in tightly covered container. I've been doing this and find that the steam trapped by wrapping immediately has kept my fruitcake very moist. I make it in November and this year we ate the last loaf in March. I think this tip would also work for this fruitcake. Will make both this recipe and my old one this year and have my family give opinions!! They are good at that.
The Best cake i have ever ate... Awesome!!!!!
This was the first time I had tried fruitcake and it was excellent. Will make this every year from now on!