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.