I promise that this fruitcake is simply fantastic. Even my friends and family members who would ordinarily avoid fruitcake say they love it! It’s wonderful after dinner.
—SHARON HOFFMAN DONNA, TX
PREP: 30 MIN. • BAKE: 1 HOUR + COOLING • MAKES: 4 MINI LOAVES (6 SLICES EACH)
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 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 near 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.