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Fruitcake Loaves

“I got this recipe from my husband's aunt. Everyone likes it, even me, and I was never crazy about fruitcake before. It's very colorful, like a stained glass window.” —JoAnn Huhn, Cleveland, Wisconsin

24 ServingsPrep: 25 min. Bake: 1 hour + cooling

Ingredients

2 packages (8 ounces each) pitted dates, chopped
1 pound chopped candied pineapple
1 pound red candied cherries
1/2 pound walnut halves
1/2 pound Brazil nuts
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
Dash salt
4 eggs, separated
1 teaspoon vanilla extract

Directions

In a large bowl, combine the dates, pineapple, cherries and nuts.
Combine the flour, sugar, baking powder and salt; stir into fruit
mixture until well coated.
In a small bowl, whisk egg yolks until slightly thickened. In another
bowl, beat egg whites and vanilla until stiff peaks form. With a
spatula, stir a fourth of the egg whites into egg yolk mixture until
no white streaks remain.
Fold in remaining egg whites until combined. Add to fruit mixture;
gently fold until blended. Pour into two well-greased and floured
8-in. x 4-in. loaf pans.
Bake at 300° for 1 to 1-1/2 hours or until a toothpick inserted

2 of 2

Fruitcake Loaves (continued)

Directions (continued)

near the center comes out clean. Cool for 20 minutes before removing
from pans to wire racks. Cool completely. Wrap tightly and store in
a cool dry place. Using a serrated knife, cut into slices. Yield: 2
loaves (12 slices each).

Nutrition Facts: 1 slice equals 349 calories, 13 g fat (2 g saturated fat), 35 mg cholesterol, 73 mg sodium, 57 g carbohydrate, 3 g fiber, 5 g protein.