Print Options

 
 
 Print
Jeweled Fruitcake Recipe

Jeweled Fruitcake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling YIELD:24 servings

Ingredients

  • 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 vanilla extract

Directions

  • 1. Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside.
  • 2. In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated.
  • 3. In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans.
  • 4. 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 place. Cut with a serrated knife. Yield: 4 mini loaves (6 slices each).

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.