Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

There's just enough cake to hold the nuts and fruit together, and no nasty citron. This is one terrific cake.

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Recipe Summary

Servings:
12
Yield:
1 - 9 x 5 inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease one 9x5 inch loaf pan.

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  • Sift the flour, white sugar, baking powder, and salt together. Mix in the nuts, dates, and cherries.

  • Beat the eggs until foamy, add the vanilla and the flour mixture. Stir until just combined and pour into the prepared pan.

  • Bake at 300 degrees F (150 degrees C) for 1 hour and 45 minutes. Store in the refrigerator, wrapped in foil.

Nutrition Facts

468 calories; protein 8.5g; carbohydrates 56.9g; fat 25.3g; cholesterol 46.5mg; sodium 137.6mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
12/26/2007
I dislike all the canied cherries in fruit cake so I thoughT i would try this recipe this is fabulous my entire family loved it so if you dislike fruit cake try this recipe it so awesome I'll be making this plenty through the holiday season. thank you for such a great recipe. Read More
(29)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2007
I dislike all the canied cherries in fruit cake so I thoughT i would try this recipe this is fabulous my entire family loved it so if you dislike fruit cake try this recipe it so awesome I'll be making this plenty through the holiday season. thank you for such a great recipe. Read More
(29)
Rating: 5 stars
10/23/2007
Very nice cake would never have thought to use brazil nuts whole didnt last long enough to keep in fridge! Read More
(24)
Rating: 5 stars
12/23/2010
I have been looking for this recipe for a while. It is wonderful!!! Very nice presentation when sliced as the cherries are bright and this is VERY good. Trust me! Read More
(7)
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Rating: 5 stars
11/16/2012
This recipe -modified- has been a family favorite for over 20 years. I use 1 cup each of Brazil nuts walnuts and pecans or any combination thereof depending on the recipients preferences (one sister does not like Brazil nuts). As for maraschino cherries I use half red and half green. Being sodium conscious I do not add the salt. Also I usually cut the dates and cherries in half especially when using mini-loaf pans. Read More
(5)
Rating: 5 stars
03/16/2014
Perfect! I used whole brazil nuts pecans and chopped almonds. I doubled the recipe to make 2 loaves. I followed the recipe exactly. It was a long 1 hour and 45 minutes waiting for it to bake but after 30 minutes of cooling I served it to my family and guests and everyone loved it. I'll definitely make this again! Read More
(3)
Rating: 5 stars
12/20/2010
I have had this recipe since the early 90's a friends mother (could it be the same mom?) made this for Christmas & my husband & I like it so much I got the recipe from her. I have been making it almost every Christmas since. It isn't your "ususal" fruitcake. Love the nuts the dates and maraschino cherries together. I have frozen it before for a month or so and it was even more moist than after you bake it. If you like fruitcake a little bit I think you will like this the best. I am headed to my kitchen to make it after I finish this review.:-) Read More
(3)
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Rating: 5 stars
01/11/2017
This is my 4th time to make this cake. I cook it for an additional 10 minutes because it is so dense. I lined my baking dish with greased wax paper (an old habit but it has saved me a few times just in case). I stored it overnight in the refrigerator and used an electric knife to slice the cake the next day. I would recommend that the brazil nuts be cut into halves so the mixture is more even. Read More
(1)