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Jeweled Fruitcake

 Jeweled Fruitcake
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
24 ServingsPrep: 30 min. Bake: 1 hour + cooling


  • 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 McCormick® Pure Vanilla Extract


  • Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in.
  • loaf pans with waxed paper and grease the paper; set aside.
  • In a large bowl, combine dates, nuts, cherries and coconut. Combine
  • 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 60-70 minutes or until a toothpick inserted near the center
  • comes out clean. Cool 10 minutes before removing from pans to wire
  • racks to cool completely. Wrap tightly and store in a cool dry

2 of 2

Jeweled Fruitcake (continued)

Directions (continued)

  • 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.