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Jeweled Fruitcake

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By Betty Crocker Kitchens
Updated Mar 30, 2022
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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