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.
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irfan jan
[email protected]This is the worst fruitcake I've ever had! It's dry, crumbly, and tasteless. I wouldn't recommend this recipe to anyone.
Hukumbahadur Adkhari
[email protected]I've been making this fruitcake for years and it's always a hit with my family and friends. It's moist, flavorful, and chock full of nuts, fruits, and spices. I highly recommend this recipe!
Shaman ali Sabki
[email protected]This fruitcake is a bit too sweet for my taste, but the flavor is good. I think I'll try reducing the amount of sugar next time.
sarge alnajar
[email protected]This is the best fruitcake recipe I've found. It's easy to follow and the cake always turns out perfectly. I love the addition of the candied cherries and pineapple.
Mohammad Abdullah Al Maruf Mahi Khan
[email protected]I made this fruitcake for my Christmas party and it was a huge hit! Everyone loved the unique combination of flavors and the moist, dense texture. I will definitely be making this again next year.
Rosaline Muthoni
[email protected]This is the best fruitcake recipe I've ever tried! It's so moist and flavorful, and the nuts and fruits are a perfect balance to the sweetness of the cake.
Dua Malik
[email protected]This fruitcake is a great holiday treat. It's easy to make and always turns out perfectly. I love the addition of the dried cranberries and apricots.
Muhmmad Yasir
[email protected]I've never been a big fan of fruitcake, but this recipe changed my mind. It's so moist and flavorful, and the nuts and fruits are a perfect complement to the sweet cake.
wolfe yeet 1254
[email protected]This was my first time making fruitcake and I was really pleased with the results. It's a bit time-consuming to make, but it's definitely worth the effort. The cake is moist and flavorful, and the nuts and fruits add a nice touch of sweetness.
Kip Cloud
[email protected]This fruitcake is a bit too dense for my taste, but the flavor is good. I think I'll try using a different recipe next time.
Martha Berhanu
[email protected]I've made this fruitcake several times and it's always a hit. It's easy to make and always turns out perfectly. I love the addition of the candied cherries and pineapple.
TECH Tutor71
[email protected]This is the best fruitcake I've ever had! It's so moist and flavorful, and the nuts and fruits are a perfect complement to the sweet cake.
Augustine Aboagye
[email protected]I made this fruitcake for my holiday party and it was a huge hit! Everyone loved the unique combination of flavors and the moist, dense texture. I will definitely be making this again next year.
Alan Maziero
[email protected]This jeweled fruitcake is a real winner! It's moist, flavorful, and chock full of宝石like nuts, fruits, and spices. I followed the recipe exactly and it turned out perfectly. My family and friends raved about it!