Christmas Special Fruitcake Recipe
- 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.
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
"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."
"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."
"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."
"I've made this for over 50 years, except I leave the dates, nuts and fruit whole. We've always called it Treasure Loaf."
"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."
"This was the BEST, even I couldn't screw it up!"
"After making this fruitcake once, I have been asked to make it more frequently throughout the year."
"This is a very heavy dry fruit cake. The taste is very good though."
"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."
"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."
"This is a excellent recipe for anyone who likes fruitcake! I added some assorted dried fruits and was very pleased."
"love this fruit cake.....it tastes even better when it sits for a week or more in frig."
"My family loves fruitcake at Christmas and this recipe is simple but very very sweet. I will be keeping this recipe."