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Jeweled Fruitcake

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

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( 32 Ratings)

32 Ratings

5 Stars 75%

4 Stars 12%

3 Stars

2 Stars

1 Stars

Member Reviews ( 6 )

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 11/2/2012 1:40:24 AM REPORT ABUSE hotolddragon said:

Rating:

My family wouldn't eat fruitcake if they were starving I had to make 3 of these to be able to have one for christmas they inhaled them before they were cooled

This reply was: Helpful Inspiring

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