Jeweled Fruitcake

Prep Time: 20min Total Time: 26h Servings: 32

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

Directions

• 1Heat 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.
• 2Bake 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.
• 3Remove 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.

Expert Tips

Make Petite Fruitcakes when you place a paper or foil baking cup in each of 24 medium muffin cups, 2 1/2x1 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. Makes 24 servings.

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.