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Special Holiday Fruitcake Recipe
Special Holiday Fruitcake Recipe photo by Taste of Home

Special Holiday Fruitcake Recipe

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“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
TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES: 24 servings


  • 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 vanilla extract

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.


  1. Preheat oven to 300°. Grease well and flour two 8x4-in. loaf pans. In a large bowl, combine dates, pineapple, cherries and nuts. In a small bowl, whisk flour, sugar, baking powder and salt; stir into fruit mixture until well coated.
  2. 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 prepared pans.
  3. Bake 1 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pans 20 minutes before removing to wire racks to cool completely. Wrap tightly and store in a cool dry place. Using a serrated knife, cut into slices. Yield: 2 loaves (12 slices each).
Originally published as Fruitcake Loaves in Taste of Home December/January 2009, p59

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Reviewed Jan. 3, 2015

"This is beyond delicious! I cut back on the sugar some and it was awesome! I also soaked my candied fruit in tea and it gave a rich flavor. I also later added Rum flavor! My family is still craving this! *Note*: I did have to lower my temperature twice when baking so the cake would not burn."

Reviewed Dec. 31, 2013

"I have made a recipe very similar to this for the past 25 years. People who don't like fruitcake seem to like it. I will continue to make it."

Reviewed Jan. 14, 2012

"This recipe is all fruit and very little cake/binder. It is EXCELLENT. A true fruitcake lover will love this recipe! It is expensive to make, but worth every cent!"

Reviewed Apr. 13, 2011

"I followed the directions and it turned out to be a ball of sticky stuff. The top and sides were burning before the inside was done. Not sure what went wrong."

Reviewed Dec. 16, 2010

"Delicious fruitcake with a nice texture."

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