Saturday, 30 November 2013

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.
    Source:  www.Bettycrocker.com

    0 comments:

    Post a Comment