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Fruitcake Loaves

 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


  • 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 McCormick® Pure Vanilla Extract


  • 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).
Nutritional 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.