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Jeweled Fruitcake

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This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.

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(31 Ratings)

31 Ratings

5 spoons 74%

4 spoons 13%

3 spoons

2 spoons

1 spoons 10%

Member Reviews (5)

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PREP TIME
20 Min
TOTAL TIME
1 Day 2 Hr
SERVINGS
32

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

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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.

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Expert Tips

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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 160

(Calories from Fat 45 ),

Total Fat 5 g

(Saturated Fat 1 g,

Cholesterol 20 mg;
Sodium 55 mg;
Total Carbohydrate 29 g

(Dietary Fiber 3 g,

Protein 3 g;

Percent Daily Value*:

Vitamin A 14.00%;
Vitamin C 0.00%;
Calcium 2.00%;
Iron 6.00%;

Exchanges:

1 Starch;
1 Fruit;
1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 5 Reviews View All

Posted 11/16/2010 6:27:39 PM REPORT ABUSE tinydoors said:

Rating:

I have been making my version of this fruitcake for over 35 years. It is a family favorite and although my children will not eat other fruitcakes this one is a must have for Christmas. I use twice as much fruit and add prunes, currents and raisins but leave out the citrus. This makes a dense almost all fruit and nut fruit cake. This is a great recipe!

This reply was: Helpful Inspiring