Recipe: Jeweled Fruitcake
Description: I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don’t normally care for fruitcake say they love it! &mdash;Sharon Hoffman, Donna, Texas
Ingredients: [{"text": "2 packages (8 ounces each) pitted dates, chopped"}, {"text": "1/2 pound pecan halves"}, {"text": "1/2 pound Brazil nuts"}, {"text": "1 jar (10 ounces) red maraschino cherries, well drained"}, {"text": "1 jar (10 ounces) green maraschino cherries, well drained"}, {"text": "1/2 cup sweetened shredded coconut"}, {"text": "1-1/2 cups all-purpose flour"}, {"text": "1-1/2 cups sugar"}, {"text": "1 teaspoon baking powder"}, {"text": "1 teaspoon salt"}, {"text": "3 eggs"}, {"text": "2 teaspoons vanilla extract"}]
Instructions: Preheat oven to 300&deg;. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside.
In a large bowl, combine dates, nuts, cherries and coconut. Combine 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 60-70 minutes or until a toothpick inserted in 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.
