JEWELED FRUITCAKE

JEWELED FRUITCAKE image

Number Of Ingredients 12

2 cups dried apricots (11 oz)
2 cups whole pitted dates (12 oz)
1 1/2 cups Brazil nuts (8 oz)
1 cup red and green candied pineapple, chopped (7 oz)
1 cup red and green whole maraschino cherries, drained (12 oz)
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

Steps:

1. Heat oven to 300°F. Line 9x5- or 8x4-inch loaf pan with foil; grease foil. In large bowl, mix all ingredients except corn syrup. Spread in pan. 2. Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with foil for last 30 minutes of baking to prevent excessive browning. 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. Nutritional Information