This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.
Jeweled Fruitcake
- Prep Time 20 min
- Total 2 hr 0 min
- Servings 32
- Ingredients 12
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3Remove 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.
Nutrition
160
Calories
5 g
Total Fat
3 g
Protein
29 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Calories from Fat
- 45
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Cholesterol
- 20 mg
- Sodium
- 55 mg
- Potassium
- 300 mg
- Total Carbohydrate
- 29 g
- Dietary Fiber
- 3 g
- Protein
- 3 g
% Daily Value*:
- Vitamin A
- 14%
- 14%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 Fruit; 1/2 Fat;Tips from the Betty Crocker Kitchens
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