Jeweled Fruitcake Food

JEWELED FRUITCAKE

Steps:

• 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.
• 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.
• 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.

JEWELED FRUITCAKE

Steps:

• Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.

JEWELLED FRUIT, NUT & SEED CAKE

Steps:

• Make the Hot toddy cake (see link, right) in a loose-bottom tin, holding back about 2 tbsp of the mix for later. While it bakes, bake the fruit and nut topping. Melt the butter and golden syrup together, then toss with the nuts, dried fruit and seeds. Set aside; the butter mix will start to cool and thicken.
• Take the cake out of the oven 30 mins before the end of cooking, then gently spread over the remaining cake mix with the back of a spoon. The cake will still be quite soft but will take the weight, don't worry about it sinking. Scatter the fruit and nut mix over the top in an even layer. Bake for the remaining 30 mins until the cake is cooked and the nuts golden. Test for doneness by poking a skewer through the topping and into the cake. If it's underdone, but the nuts are golden, just cover with foil and give it another 10 mins; then test again.
• Leave the cake to cool completely in the tin, so that the nutty topping firms up. Loosen any obviously sticky edges, then push the cake out of the tin from the bottom. Transfer to a cake board or plate and fix the ribbon around the base before serving. Can be kept in an airtight tin for up to a week.

JEWELED FRUITCAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9 x 5-inch loaf pan. Place parchment paper on bottom and sides of pan, and grease the parchment paper or spray it with cooking spray.
• Mix together flour and baking powder in a large mixing bowl. Add the dates, drained cherries, pineapple, and pecans to flour. Stir to coat well. Add eggs to fruit mixture; stir well. Pour the batter into the prepared pan, making sure to press the mixture very firmly into the pan to eliminate air bubbles.
• Bake for 1 hour and 45 minutes, or until cake tests done. Let cool in pan for 15 minutes. Remove the cake from the pan, peel off the parchment paper, and set it aside.
• Brush corn syrup all over the top and sides of cake, then brush it with peach brandy. Rewrap the cake in the used parchment paper, and then in aluminum foil for storage. Brush the cake with 2 tablespoons of peach brandy each week.

JEWELED FRUITCAKE

Steps:

• 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 FatMini 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.