Jeweled Fruitcake Recipe

Jeweled Fruitcake Recipe photo by Taste of Home

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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

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Jeweled Fruitcake Recipe

Prep: 30 min. Bake: 1 hour + cooling

Yield: 24 Servings

30 60 90

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 flaked 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

Line four greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans with waxed paper and grease the paper; set aside.
In a large bowl, combine the dates, nuts, cherries and coconut. Combine the 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 at 300° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 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. Yield: 4 mini loaves (6 slices each).

Editor's Note: Fruitcake may be baked in two greased and floured 8-in. x 4-in. loaf pans lined with waxed paper at 300° for 70-80 minutes or until a toothpick inserted near the center comes out clean.

Nutritional Facts 1 slice equals 330 calories, 13 g fat (3 g saturated fat), 26 mg cholesterol, 130 mg sodium, 53 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Jeweled Fruitcake in Taste of Home Christmas Annual Annual 2010, p109

Brazil Nut Basics

The Brazil nut shell is very hard. To make it easier to crack, bake the nuts at 400° for 15 minutes. Or place in a saucepan and cover with water. Bring to a boil; boil for 3 minutes. Drain; cover with ice water and let stand for 2 minutes. Drain and crack. One pound of Brazil nuts in the shell yields about 1-1/2 cups of nut meat.