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Christmas Special Fruitcake

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.
  • Total Time
    Prep: 15 min. Bake: 1-3/4 hours + cooling
  • Makes
    24 servings


  • 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


  • Preheat oven to 300°. 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 parchment-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.
Nutrition Facts
1 slice: 230 calories, 12g fat (3g saturated fat), 27mg cholesterol, 71mg sodium, 29g carbohydrate (21g sugars, 3g fiber), 4g protein.

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  • Kim
    Dec 22, 2020

    Nice fruit cake, I used mainly sultanas, raisins with the last 100 gms of dates with the 3 cups of various nuts and still good. Love the crunch of the nuts in this recipe.

  • LksLady
    Sep 20, 2020

    THIS is the ONLY fruitcake served in our family. My Mom started making this when I was 6 years old from a clipping in the newspaper....(I'm 75 now) and still have the clipping. We have made it with and without a rum/brandy/bourbon wrap/soak...sliced thin it is delicious. I use walnuts now as I have developed an allergy to Brazil nuts. People would put in their requests each year for the annual Christmas Bake Sale and want the recipe...they got the cake but not the recipe. In the early 80's, I decided to double the batter to the fruit ratio....I wanted a "cakier" cake. It works very nicely. I still make 6-10 every year for friends....I have found that putting the batter-fruit mixture in the smaller size loaf pans and cooking for about half the time, then checking with a toothpick and every 5 mins after till clean (done) makes for a nicer end result. I now live at 7,000 ft elevaton and cooking times really vary from the sea level of San Diego where I lived most of my life.

  • Kacey
    Dec 19, 2019

    This fruitcake is honestly delicious. I never liked fruitcake before this recipe, but this is just so good it would be hard to not like it. It’s very dense, but apparently that is how real fruitcake should be. We always use pecans only, and it comes out fantastic. My son absolutely loves this and asks for it every Christmas. We will probably be passing this down through the family for years to come.

  • Leisha
    Apr 2, 2019

    I love this fruitcake. I moved and lost my recipe. Thank you Taste of Home for keeping it online! This is the best fruit cake ever without all the overly sweet candied fruit. I also cut the sugar down just a little bit.

  • Pam
    Jan 19, 2019

    I have searched and searched for this recipe. My 94 year old mom used to make this, but she now can't remember what the recipe is - or where it is! After trying several recipes, I stumbled upon this one that looked right. And it WAS! Here is it mid-January and my family is still wanting me to make more! I used chopped candied cherries. And I cut the sugar down to 1/2 cup. It is deeelicious! My son keeps saying, "Everyone would like this kind of fruitcake!"

  • Deb
    Dec 12, 2017

    No comment left

  • Peggy
    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?

  • 2124arizona
    Jul 13, 2017

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

  • Kimmi#1
    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.

  • writermarie
    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.