| 2 | cups dried apricot halves (11 ounces) |
| 2 | cups pitted whole dates (12 ounces) |
| 1 1/2 | cups Brazil nuts (8 ounces) |
| 1 | cup red and green candied pineapple, chopped (7 ounces) |
| 1 | cup red and green whole maraschino cherry, drained (12 ounces) |
| 3/4 | cup Gold Medal® all-purpose flour |
| 3/4 | cup sugar |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1 1/2 | teaspoons vanilla |
| 3 | eggs |
| Light corn syrup, if desired |
| 1. | Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan. |
| 2. | Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning. |
| 3. | Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months. |
|
| Make Petite Fruitcakes when you place a paper or foil baking cup in each of 24 medium muffin cups, 2 1/2x1 1/4 inches. Divide batter evenly among cups (about 1/3 cup each). Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Makes 24 servings. |
|
| Enjoy chocolate-coated fruitcake drops! Cut leftover fruitcake into 1-inch cubes. Spear each cube with a toothpick and dip into melted chocolate candy coating (almond bark). Set fruitcake cubes on waxed paper to harden. |
Nutrition Information:
160 ( 45 ); 5 g ( 1 g); 20 mg; 55 mg; 29 g ( 3 g); 3 g 14 %; 0%; 2 %; 6 % 1 ; 1 ; 1/2