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Christmas Special Fruitcake Recipe

Christmas Special Fruitcake Recipe

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 YIELD:24 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Christmas Special Fruitcake

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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."

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."

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."

Reviewed Dec. 13, 2014

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

Reviewed Jan. 3, 2014

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

Reviewed Jan. 3, 2013

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

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!"

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."

Reviewed Nov. 18, 2011


Reviewed Mar. 5, 2011

"I have been making this fruitcake recipe for many, many years.....some members of my family like it at other times besideds just at Christmas time so I make it during the year as well. Also, I cut down on the amount of sugar I use.....another thing my family members prefer."

Reviewed Dec. 16, 2010

"This is a excellent recipe for anyone who likes fruitcake! I added some assorted dried fruits and was very pleased."

Reviewed Dec. 11, 2009

"This Christmas Special Fruitcake is a must at my beauty shop open house each Christmas. My customers ask me for it every year. Truly one of the BEST there is and so easy to make."

Reviewed Dec. 11, 2009

"love this fruit tastes even better when it sits for a week or more in frig."

Reviewed Nov. 17, 2009

"My family loves fruitcake at Christmas and this recipe is simple but very very sweet. I will be keeping this recipe."

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