Jeweled Fruitcake
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
YIELD: 4 mini loaves (6 slices each).
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
Ingredients
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2 packages (8 ounces each) pitted dates, chopped
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1/2 pound pecan halves
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1/2 pound Brazil nuts
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1 jar (10 ounces) red maraschino cherries, well drained
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1 jar (10 ounces) green maraschino cherries, well drained
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1/2 cup sweetened shredded coconut
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1-1/2 cups all-purpose flour
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1-1/2 cups sugar
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1 teaspoon baking powder
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1 teaspoon salt
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3 eggs
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2 teaspoons vanilla extract
Directions
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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.
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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.
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3.
In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans.
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4.
Bake 60-70 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 slice: 330 calories, 13g fat (3g saturated fat), 26mg cholesterol, 130mg sodium, 53g carbohydrate (41g sugars, 4g fiber), 6g protein.
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