Jeweled Fruitcake Recipe
- 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
- 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).
1 slice: 330 calories, 13g fat (3g saturated fat), 26mg cholesterol, 130mg sodium, 53g carbohydrate (41g sugars, 4g fiber), 6g protein.
Reviews for Jeweled Fruitcake
"The Best cake i have ever ate... Awesome!!!!!"
"This was the first time I had tried fruitcake and it was excellent. Will make this every year from now on!"