Christmas Recipes
Jeweled Fruitcake
This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.
Yield: 24 servings
Ingredients
- 2 cups (11 ounces) dried apricot halves
- 2 cups (12 ounces) pitted whole dates
- 1 1/2 cups (8 ounces) Brazil nuts
- 1 cup (7 ounces) red and green candied pineapple, chopped
- 1 cup (12 ounces) red and green whole maraschino cherries, drained
- 3/4 cup Gold Medal all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- Light corn syrup, if desired
Instructions
- Heat oven to 300 degrees F. Line loaf pan, 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2 inches, with aluminum foil; grease foil.
- Mix all the ingredients except corn syrup. Spread in pan.
- Bake about 1 hour 45 minutes or until wooden pick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
- 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.
Notes
Variation: Make Petite Fruitcakes when you place a paper or foil baking cup in each of 24 medium muffin cups, 2 1/2 x 1 1/4 inches. Divide batter evenly among cups (about 1/3 cup each). Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack.
Enjoy chocolate-coated fruitcake drops! Cut leftover fruitcake into 1-inch cubes. Spear each cube with a wooden pick and dip into melted chocolate candy coating (almond bark). Set fruitcake cubes on wax paper to harden.
Nutrition
Per serving: Calories 160 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g); Cholesterol 20mg; Sodium 55mg; Total Carbohydrate 29g (Dietary Fiber 3g); Protein 3g
Percent 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.
Attribution
Recipe and photo used with permission from:
Betty Crocker