Jeweled Fruitcake

Jeweled Fruitcake


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This yummy cake is brimming with fruit. If you don't like some of the fruits listed here, choose your own favorite dried fruit! It will still taste great!

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Time needed

15 min preparation + 105 min cooking

Serving Size / Yield

32 servings


  • 2 C. dried apricots
  • 2 C. pitted dates
  • 1 1/2 C. nuts
  • 1 C. red and green candied pineapple, chopped
  • 1 C. red and green maraschino cherries
  • 3/4 C. sugar
  • 1 C. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 tsp. vanilla
  • 3 lg. eggs
  • light corn syrup, if desired

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Heat oven to 350 degrees. Line 9 X 5-inch or 8 X 4-inch loaf pan with foil. Grease foil with shortening.

In large bowl, stir all ingredients except corn syrup until well mixed. Spread in pan.

Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with foil during 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. Allow loaves to cool completely and become firm before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.

Reviews (2)

  • I just found this recipe in Betty Crocker site and it has 3/4 cup of flour in it. Plus a picture of it.

    Flag as inappropriate PGD80152  |  November 28, 2010

  • Seems like something must be missing in this recipe. doesn't it have anyy flour in it.

    Flag as inappropriate PGD80152  |  November 28, 2010

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