This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.
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
1 cup red and green whole maraschino cherries, 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 extract
Light corn syrup,
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
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.
and store in refrigerator no longer than 2 months.
Yield: 24 servings.
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 35 to 40 minutes
or until toothpick inserted in center comes out clean. Remove from pan to wire rack.
Planned-Overs: 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: 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 %; 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.
Recipe and photo credit:
Betty Crocker 2007/TM General Mills.