Jeweled Fruitcake

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

  • Prep Time 20 min
  • Total Time 26 hr 0 min
  • Servings 32

Ingredients

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
20 mg
20 %;
Sodium
55 mg
55 %;
Total Carbohydrate
29 g
29 %
(Dietary Fiber
3 g
3 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.