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.
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