Jeweled Fruitcake

Jeweled Fruitcake

Rebecca Lynn 0

"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."

Ingredients 30 d 2 h 30 m {{adjustedServings}} servings 401 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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 or spray it with cooking spray.
  2. Mix together flour and baking powder in a large mixing bowl. Add the dates, drained cherries, pineapple, and pecans to flour. Stir to coat well. Add eggs to fruit mixture; stir well. Pour the batter into the 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. Remove the cake from the pan, peel off the parchment paper, and set it aside.
  4. Brush corn syrup all over the top and sides of cake, then brush it with peach brandy. Rewrap the cake in the used parchment paper, and then in aluminum foil for storage. Brush the cake with 2 tablespoons of peach brandy each week.
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Reviews 3

  1. 4 Ratings


I have made this recipe every year now when it starts to get cooler. I always get requests to bring it to the holiday get togethers. I do make a few changes though. I use raisins, dates, candied pineapple, and candied red and green cherries. I use any combinations of these, I just make sure I have the same combined amounts that the recipe calls for. I also start the night before, by soaking the raisins and dates in the brandy. It kind of plumps them up. Then I use the leftover soaking liquid to brush the bread with.

Kris Lee

This fruitcake is the perfect size- not too big, not too small, and it is super easy to make. I also use candied cherries instead of maraschinos.

Deb Moz

I have not made this recipe yet but it sounds exactly like a fruitcake that I made years ago. I made it often and have never been able to find the recipe again until now. Mine came originally from the Detroit News circa early 1980's late 1970's. It was called cherry nut fruitcake and my family loved it. Happy to find it again. I am put off a bit by the photo that accompanies this recipe, it looks awful and this fruit cake is gorgeous!