Christmas Special Fruitcake

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Publisher Photo

I’ve made this quick and easy fruitcake many times during the past several years, giving it to family and friends for Christmas gifts. I also gave one to my doctor, and he claims it’s the best fruitcake he’s ever tasted.

Prep: 15 min. Bake: 1-3/4 hours + cooling

24 servings

Prep: 15 min. Bake: 1-3/4 hours + cooling

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 eggs
  • 1 teaspoon vanilla extract

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

  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 9-in. x 5-in. loaf pan.
  3. Bake at 300° for 1-3/4 hours or until a toothpick inserted near 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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