Upgraded Nutty Fruit Cake

Upgraded Nutty Fruit Cake


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Not into your aunt’s old-fashioned fruitcake? Stop pretending to like her fruitcake and make your own using this Upgraded Nutty Fruit Cake. With a combination of exotic nuts, dates, and maraschino cherries, this will make your family turn their back on your aunt’s simple fruitcake. Make your aunt jealous with this holiday dessert.

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Time needed

15 min preparation + 1 3/4 hour cooking

Serving Size / Yield

4-6 servings


  • 3 cups of Brazil nuts, walnuts, pecans and hazelnuts, chopped
  • 1 pound of pitted dates, coarsely chopped
  • 1 cup of halved maraschino cherries
  • ¾ cup of all-purpose flour
  • ¾ cup of sugar
  • ½ teaspoon of baking powder
  • ½ teaspoon of salt
  • 3 large eggs
  • 1 teaspoon vanilla extract

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Preheat the oven at 300F. With a 9x5 in. loaf pan, grease and line up the pan with parchment paper.
In a large bowl, combine the nuts, dates and cherries. Then, combine the flour, sugar, baking powder and salt. Continue to stir the mixture until the nuts and fruits are well coated.
In a separate bowl, beat eggs until they become foamy. Add vanilla into the egg mixture and stir well. Fold into the nut mixture and mix well.
Bake the loaf for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a cooling wire rack.

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