Jeweled Fruitcake

Wonderful fruitcake without that nasty citron. Not only does it taste great, but it looks very pretty and it’s easy enough for an 18-year-old to make (me)! I make this at Thanksgiving so it’s ready for Christmas.

Jeweled Fruitcake


  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 cups dates, pitted and chopped
  • 1 (16 ounce) jar maraschino cherries, drained
  • 9 ounces candied pineapple
  • 2 1/2 cups pecan halves
  • 3 eggs, lightly beaten
  • 1/2 cup light corn syrup
  • 2 tablespoons peach brandy


1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9 x 5 inch loaf pan. Place parchment paper on bottom and sides of pan, and grease the parchment paper (cooking sprays also work well).

2 Mix together flour and baking powder in a large mixing bowl. Add dates, drained cherries, pineapple, and pecans to flour. Stir to coat well. Add eggs to fruit mixture; stir well. Pour batter into prepared pan, making sure to press the mixture very firmly into the pan to eliminate air bubbles.

3 Bake for 1 hour and 45 minutes, or until cake tests done. Let cool in pan for 15 minutes. Take out of the pan, and remove parchment paper.

4 Brush corn syrup all over top and sides of cake. Brush with 2 tablespoons peach brandy. Rewrap in the used parchment paper, and then in aluminum foil for storage. Brush with 2 tablespoons of peach brandy each week.


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