Jewelled Fruit Nut Seed Cake Food

JEWELED FRUITCAKE

Jeweled Fruitcake image

I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don't normally care for fruitcake say they love it! -Sharon Hoffman, Donna, Texas

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 4 mini loaves (6 slices each).

Number Of Ingredients 12

Ingredients

2 packages (8 ounces each) pitted dates, chopped
1/2 pound pecan halves
1/2 pound Brazil nuts
1 jar (10 ounces) red maraschino cherries, well drained
1 jar (10 ounces) green maraschino cherries, well drained
1/2 cup sweetened shredded coconut
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
3 eggs
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 330 calories, Fat 13g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 130mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 4g fiber), Protein 6g protein.

JEWELED FRUITCAKE

Jeweled Fruitcake image

This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 32

Number Of Ingredients 12

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:

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.

Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg

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