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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who donât normally care for fruitcake say they love it!Sharon Hoffman, Donna, Texas 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 flaked coconut |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1 teaspoon baking powder |
1 teaspoon salt |
3 eggs |
2 teaspoons vanilla extract |
Directions:
1. Line four greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans with waxed paper and grease the paper; set aside.
2. In a large bowl, combine the dates, nuts, cherries and coconut. Combine the 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 at 300° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 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).
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