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Christmas Special Fruitcake Recipe
Christmas Special Fruitcake Recipe photo by Taste of Home
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Christmas Special Fruitcake Recipe

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I've made this quick and easy fruitcake many times during the past several years, giving it to family and friends for Christmas gifts. I also gave one to my doctor, and he claims it's the best fruitcake he's ever tasted.
TOTAL TIME: Prep: 15 min. Bake: 1-3/4 hours + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 1-3/4 hours + cooling
MAKES: 24 servings

Ingredients

  • 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
  • 1 pound pitted dates, coarsely chopped
  • 1 cup halved maraschino cherries
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract

Nutritional Facts

1 slice: 230 calories, 12g fat (3g saturated fat), 27mg cholesterol, 71mg sodium, 29g carbohydrate (21g sugars, 3g fiber), 4g protein.

Directions

  1. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated.
  2. In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased and parchment paper-lined 9-in. x 5-in. loaf pan.
  3. Bake at 300° for 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 24 servings.
Originally published as Christmas Special Fruitcake in Country December/January 1993, p47


Reviews for Christmas Special Fruitcake

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
LksLady User ID: 4358127 257846
Reviewed Dec. 8, 2016

"I started making this fruitcake with my Mother when I was 10, I'm now 71. I like more "cake" so I double the batter mix...works fine. I also put it in a smaller "loaf pan" and cook for 55 mins before checking (7,000 ft. alt). I have allergies too (avocado and lobster...bummer) but use pineapple chunks in place of the nuts and/or add Craisins too. You might like dried apricots.

It is important NOT TO USE CANDIED fruit. Just have fun with it."

MY REVIEW
Kimmi#1 User ID: 4406234 257822
Reviewed Dec. 7, 2016

"I would really like to make this, but what can I put instead of nut. It is because I am allergic to all nuts which sucks."

MY REVIEW
writermarie User ID: 8281882 239333
Reviewed Dec. 13, 2015

"This is the second year that I have made this fruitcake. This year I exchanged the dates for one pound of coarsely chopped candied cherries and pineapple. It is moist and delicious! I will be making this recipe for years to come."

MY REVIEW
MsSoozieq User ID: 779582 237914
Reviewed Nov. 22, 2015

"I've made this for over 50 years, except I leave the dates, nuts and fruit whole. We've always called it Treasure Loaf."

MY REVIEW
melen001 User ID: 8264814 221131
Reviewed Feb. 22, 2015

"GREAT cake but a bit dry for my liking. What I did was add an additional 1/4 cup all purpose flour, additional 1/4 cup sugar, 1 cup drained canned diced pineapple, reduced from 3 to 2 1/2 cups nuts (walnuts) and after cooled I drenched cake with 4 ounces of a good brandy or Grand Marnier .... this is just EXCELLENT."

MY REVIEW
Oceanally User ID: 8156339 214791
Reviewed Dec. 13, 2014

"This was the BEST, even I couldn't screw it up!"

MY REVIEW
richardsonjm80 User ID: 5346096 13190
Reviewed Jan. 3, 2014

"After making this fruitcake once, I have been asked to make it more frequently throughout the year."

MY REVIEW
LAADYLEXUS User ID: 3668133 201470
Reviewed Jan. 3, 2013

"This is a very heavy dry fruit cake. The taste is very good though."

MY REVIEW
putterh User ID: 2610086 7054
Reviewed Dec. 14, 2012

"This was my first time baking a fruit cake so I was very nervous trying this recipe. It turned out GREAT, very moist and tasty. This has become a Christmas favorite at my house!"

MY REVIEW
alicepeeples User ID: 2416211 13876
Reviewed Nov. 26, 2012

"Surprisingly fewer calories than most rich recipes. I substituted Splenda for the sugar and there was absolutely no change in taste or texture. This is a good fruitcake."

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