Jeweled Fruitcake

 


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

  • Steps

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.
    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.

    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.

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