Christmas Special Fruitcake Recipe

4.5 18 19
Christmas Special Fruitcake Recipe
Christmas Special Fruitcake Recipe photo by Taste of Home
Publisher Photo

Christmas Special Fruitcake Recipe

Read Reviews
4.5 18 19
Publisher Photo
I've made this quick and easy Christmas fruit cake many times during the past several years, giving it to family and friends for gifts. I also gave one to my doctor, and he claims it's the best he's ever tasted.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-3/4 hours + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-3/4 hours + cooling

Ingredients

  • 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
  • 1 pound pitted dates, coarsely chopped
  • 1 cup halved maraschino cherries
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract

Directions

In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated.
In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased and parchment paper-lined 9x5-in. loaf pan.
Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 24 servings.
Originally published as Christmas Special Fruitcake in Country December/January 1993, p47

Nutritional Facts

1 slice: 230 calories, 12g fat (3g saturated fat), 27mg cholesterol, 71mg sodium, 29g carbohydrate (21g sugars, 3g fiber), 4g protein.

  • 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
  • 1 pound pitted dates, coarsely chopped
  • 1 cup halved maraschino cherries
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated.
  2. In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased and parchment paper-lined 9x5-in. loaf pan.
  3. Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 24 servings.
Originally published as Christmas Special Fruitcake in Country December/January 1993, p47

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Reviews forChristmas Special Fruitcake

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Peggy User ID: 9353244 278920
Reviewed Dec. 8, 2017

"I followed the recipe and mine was a very crumbly glob of fruit with the cake part on the bottom. There’s no butter or oil in this recipe. Doesn’t it need some moisture besides eggs?"

MY REVIEW
2124arizona User ID: 845443 269391
Reviewed Jul. 13, 2017

"We love this fruitcake! We give it for Christmas gift!!"

MY REVIEW
LksLady User ID: 4358127 257846
Reviewed Dec. 8, 2016

"I started making this fruitcake with my Mother when I was 10, I'm now 71. I like more "cake" so I double the batter mix...works fine. I also put it in a smaller "loaf pan" and cook for 55 mins before checking (7,000 ft. alt). I have allergies too (avocado and lobster...bummer) but use pineapple chunks in place of the nuts and/or add Craisins too. You might like dried apricots.

It is important NOT TO USE CANDIED fruit. Just have fun with it."

MY REVIEW
Kimmi#1 User ID: 4406234 257822
Reviewed Dec. 7, 2016

"I would really like to make this, but what can I put instead of nut. It is because I am allergic to all nuts which sucks."

MY REVIEW
writermarie User ID: 8281882 239333
Reviewed Dec. 13, 2015

"This is the second year that I have made this fruitcake. This year I exchanged the dates for one pound of coarsely chopped candied cherries and pineapple. It is moist and delicious! I will be making this recipe for years to come."

MY REVIEW
MsSoozieq User ID: 779582 237914
Reviewed Nov. 22, 2015

"I've made this for over 50 years, except I leave the dates, nuts and fruit whole. We've always called it Treasure Loaf."

MY REVIEW
melen001 User ID: 8264814 221131
Reviewed Feb. 22, 2015

"GREAT cake but a bit dry for my liking. What I did was add an additional 1/4 cup all purpose flour, additional 1/4 cup sugar, 1 cup drained canned diced pineapple, reduced from 3 to 2 1/2 cups nuts (walnuts) and after cooled I drenched cake with 4 ounces of a good brandy or Grand Marnier .... this is just EXCELLENT."

MY REVIEW
Oceanally User ID: 8156339 214791
Reviewed Dec. 13, 2014

"This was the BEST, even I couldn't screw it up!"

MY REVIEW
richardsonjm80 User ID: 5346096 13190
Reviewed Jan. 3, 2014

"After making this fruitcake once, I have been asked to make it more frequently throughout the year."

MY REVIEW
LAADYLEXUS User ID: 3668133 201470
Reviewed Jan. 3, 2013

"This is a very heavy dry fruit cake. The taste is very good though."

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