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Jeweled Fruitcake Recipe

Jeweled Fruitcake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling YIELD:24 servings


  • 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


  • 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. Yield: 4 mini loaves (6 slices each).

Recipe Note

Editor's Note: Fruitcake may be baked in two greased and floured 8x4-in. loaf pans lined with waxed paper at 300° for 70-80 minutes or until a toothpick inserted near the center comes out clean.

Nutritional Facts

1 slice: 330 calories, 13g fat (3g saturated fat), 26mg cholesterol, 130mg sodium, 53g carbohydrate (41g sugars, 4g fiber), 6g protein.

Reviews for Jeweled Fruitcake

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maryalyce User ID: 151626 257037
Reviewed Nov. 20, 2016

"I have not tried this recipe YET but will next week. I've been making the same fruitcake with candied fruit for over 10 years. One tip in that recipe was to remove the baked fruitcake from the pans immediately and while still hot wrap in foil and store in tightly covered container. I've been doing this and find that the steam trapped by wrapping immediately has kept my fruitcake very moist. I make it in November and this year we ate the last loaf in March. I think this tip would also work for this fruitcake. Will make both this recipe and my old one this year and have my family give opinions!! They are good at that."

GirishKatta User ID: 7329112 234186
Reviewed Oct. 8, 2015

"The Best cake i have ever ate... Awesome!!!!!"

putterh User ID: 2610086 117845
Reviewed Feb. 3, 2013

"This was the first time I had tried fruitcake and it was excellent. Will make this every year from now on!"

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