- Prep Time 20 min
- Total Time 26 hr 0 min
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
- 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 source:bettycrocker.com
