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Jeweled Fruitcake

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  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 32
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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!
Created Jul 31, 2014
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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

  •  
    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 1
    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

160 Calories, 5 g Total Fat, 3 g Protein, 29 g Total Carbs

Nutrition Facts

Serving Size: 32
Calories
160
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
20 mg
Sodium
55 mg
Total Carbs
29 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
14
14%
Calcium
2
2%
Iron
6
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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