Jeweled Fruitcake
Jeweled Fruitcake requires around 1 hour and 30 minutes from start to finish. For 81 cents per serving, you get a dessert that serves 24. One serving contains 268 calories, 4g of protein, and 14g of fat. It can be enjoyed any time, but it is especially good for Christmas. 48 people found this recipe to be delicious and satisfying. If you have baking powder, eggs, dates, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is solid. Try Jeweled Fruitcake, White Fruitcake: Nanna Jepson’s Light Fruitcake, and Fruktkaka (Swedish Fruitcake .... Not Like American Fruitcake) for similar recipes.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1 teaspoon baking powder
1/2 pound Brazil nuts
1/2 cup flaked coconut
2 packages (8 ounces each) pitted dates, chopped
3 eggs
1-1/2 cups all-purpose flour
1 jar (10 ounces) red maraschino cherries, well drained
1/2 pound pecan halves
1 teaspoon salt
1-1/2 cups sugar
2 teaspoons vanilla extract
Equipment:
loaf pan
bowl
toothpicks
serrated knife
Cooking instruction summary:
Directions 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. 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. In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans. 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). Editor's Note: Fruitcake may be baked in two greased and floured 8-in. x 4-in. loaf pans lined with waxed paper at 300° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Originally published as Jeweled Fruitcake in Taste of Home Christmas AnnualAnnual 2010, p109 Nutritional Facts 1 slice equals 330 calories, 13 g fat (3 g saturated fat), 26 mg cholesterol, 130 mg sodium, 53 g carbohydrate, 4 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
Step by step:
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.
3. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated.
4. In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well.
5. Pour into prepared pans.
6. 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.
7. Cut with a serrated knife.
Nutrition Information:
covered percent of daily need
