Christmas Special Fruitcake
Total TimePrep: 15 min. Bake: 1-3/4 hours + cooling
- 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
- 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 Facts1 slice: 230 calories, 12g fat (3g saturated fat), 27mg cholesterol, 71mg sodium, 29g carbohydrate (21g sugars, 3g fiber), 4g protein.
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.
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.
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!"
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?
Jul 13, 2017
We love this fruitcake! We give it for Christmas gift!!
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.
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.
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.
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.
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.