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Jeweled Fruitcake |
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Serves: 32 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Jeweled Fruitcake recipe on the web!!Prep: 15 min; Bake: 1 hr 45 min; Cool: 24 hr This fruitcake can be kept in the refrigerator for as long as 2 months. It actually develops flavor and is easier to cut after long storage, so make it ahead of the holidays. If you like, brush occasionally with brandy, rum or bourbon during storage to add a rich mellow flavor. _ cups dried apricots (11 ounces) _ cups pitted dates (12 ounces) _ 1/2 cups nuts (8 ounces) _ cup red and green candied pineapple chunks (7 ounces), chopped _ cup red and green maraschino cherries (12 ounces), drained ___ cup all-purpose flour ___ cup sugar ___ teaspoon baking powder ___ teaspoon salt 1 1/2 teaspoons vanilla extract _ large eggs Light corn syrup, if desired 1. Heat oven to 300°. Line loaf pan, 9 X 5 X 3 or 8 1/2 X 4 1/2 X 2 1/2 inches, with aluminum foil; grease foil with shortening. 2. Mix all ingredients except corn syrup. Spread in pan. 3. Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil during last 30 minutes of baking to prevent excessive browning. 4. Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with light corn syrup. Allow loaves to cool completely and become firm before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months. *If using self-rising flour, omit baking powder and salt. NUTRITION FACTS: 1 Serving Calories 155 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 20mg; Sodium 125mg; Carbohydrate 27g (Dietary Fiber 2g); Protein 2g % DAILY VALUE: Vitamin A 6%; Vitamin C 0%; Calcium 2%; Iron 6% DIET EXCHANGES: 1 Starch; 1 Fruit; 1/2 Fat Mini Jeweled Fruitcake Loaves: Generously grease bottoms and sides of 7 or 8 miniature loaf pans, 4 1/2 X 2 3/4 X 1 1/4 inches, with shortening, or line with aluminum foil and grease with shortening. Divide batter evenly among pans (about 1 cup each). Bake about 1 hour or until toothpick inserted in center comes out clean. Remove from pans to wire rack. Allow loaves to cool completely and become firm before cutting, about 24 hours. 7 or 8 mini loaves. Petite Jeweled Fruitcake Cups: Line 24 medium muffin cups, 2 1/2 X 1 1/4 inches, with foil liners. 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 pans to wire rack. Cool completely before serving. 24 servings. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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