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Jeweled Fruitcake

jeweled fruitcake
Jeweled Fruitcake
  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 32
  • Pinterest
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This yummy fruitcake is packed with colourful dried fruits and nuts. Wrap it up in festive cellophane for a wonderful holiday gift! ...MORE + LESS -

Ingredients

1 pkg (510 g) Betty Crocker* SuperMoist French Vanilla, Golden or White Cake Mix
1/2 cup (125 mL) butter or margarine, softened
3 eggs
1 1/2 cups (375 mL) dried apricot, halved
1 1/2 cups (375 mL) pitted dates, chopped
1 cup (250 mL) nuts
1/4 cup (50 mL) each, red and green candied pineapple
1/4 cup (50 mL) each, red and green maraschino cherries, drained
Light corn syrup
Easy Glaze (optional)
1 cup (250 mL) Betty Crocker* Creamy Deluxe or Whipped Vanilla or White Frosting
1/4 -1 tsp (2-5 mL) almond extract or vanilla extract

Steps

Hide Images
  • 1
    Heat oven to 300°F (150°C). Line one 9x5-inch (2 L) loaf pan or two 8x4-inch (1.5 L) loaf pans with parchment paper. Allow paper to hang over edges slightly for easy pan removal after baking.
  • 2
    In large bowl, combine cake mix, softened butter and eggs; beat according to package directions. Using a wooden spoon, gently fold in apricots, pitted dates, nuts, candied pineapple and cherries until fruit is evenly coated with batter.
  • 3
    Spoon batter into prepared pan(s), distributing evenly. Bake for 1 hour and 45 minutes if using 9x5-inch (2 L) or 1 hour and 15 minutes if using two 8x4-inch (1.5 L) loaf pans, or until a toothpick inserted in centre comes out clean. If necessary, cover with foil during last 30 minutes of baking to prevent excessive browning.
  • 4
    Remove fruitcake from pan (with parchment paper) to cooling rack. For a glossy top, immediately brush with corn syrup. Allow to cool completely and to become firm before cutting (about 24 hours). Wrap tightly and store in refrigerator no longer than 2 months.
  • 5
    Easy Glaze: In small glass bowl or measuring cup, stir together frosting and extract. Microwave on medium power for 30 to 45 seconds or until it is a good consistency for drizzling. Using a spoon, drizzle evenly over the cooled fruitcake(s).

Expert Tips

  • Tip: Enjoy chocolate-coated fruitcake drops! Cut leftover fruitcake into 1-inch (2.5 cm) cubes. Spear each cube with a toothpick and dip into melted chocolate. Set fruitcake cubes on waxed paper to harden.

Nutrition Information

Nutrition Facts

Serving Size: 32
Calories
160
% Daily Value
Total Fat
5
Saturated Fat
1
Cholesterol
20
Sodium
55
Dietary Fiber
3
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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