Jeweled Fruitcake
Create a fruitcake packed with jewels--colorful dried fruits and rich Brazil nuts. From eatbetteramerica.
20 min |
1 days 2 hr |
32 servings |
| 2 | cups dried apricots (11 oz) |
| 2 | cups whole pitted dates (12 oz) |
| 1 1/2 | cups Brazil nuts (8 oz) |
| 1 | cup red and green candied pineapple, chopped (7 oz) |
| 1 | cup red and green whole maraschino cherries, drained (12 oz) |
| 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 9x5- or 8x4-inch loaf pan with foil; grease foil. In large bowl, mix all ingredients except corn syrup. Spread in pan. |
| 2. | Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with 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. |
Nutritional Information
180 ( 50); 5g ( 1g, 0g); 20mg; 60mg; 29g ( 2g, 23g); 3g 8%; 0%; 4%; 4% 1 ; 1 ; 0 ; 1 2
