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Jeweled Fruitcake

Total Time

Prep: 30 min. Bake: 1 hour + cooling

Makes

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
Jeweled Fruitcake Recipe photo by Taste of Home

Ingredients

  • 2 packages (8 ounces each) pitted dates, chopped
  • 1/2 pound pecan halves
  • 1/2 pound Brazil nuts
  • 1 jar (10 ounces) red maraschino cherries, well drained
  • 1 jar (10 ounces) green maraschino cherries, well drained
  • 1/2 cup sweetened shredded coconut
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 2 teaspoons vanilla extract

Directions

  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.
  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.
  3. In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans.
  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.
<i>Editor's Note</i>: Fruitcake may be baked in two greased and floured 8x4-in. loaf pans lined with waxed paper at 300&deg; for 70-80 minutes or until a toothpick inserted near the center comes out clean.

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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