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Jeweled Fruitcake

Jeweled Fruitcake

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By Betty Crocker Kitchens

Updated Mar 30, 2022

Jeweled Fruitcake

Jeweled Fruitcake

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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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