Jeweled Fruitcake
Recipe: #27843
August 29, 2017
"Make 3 to 4 weeks in advance and let mellow in wrap. Glaze with heated apple or red currant jelly, or a sweet glaze of 2 tablespoons corn syrup with 1 tablespoon water. For a richer flavor, pour wine of brandy over cake before wrapping, or wrap in wine dampened cloths and place in a tightly covered container. Store in the fridge and serve thinly sliced. Makes 1 cake"
Ingredients
Nutritional
- Serving Size: 1 (1381.7 g)
- Calories 2763
- Total Fat - 79.3 g
- Saturated Fat - 15.4 g
- Cholesterol - 625 mg
- Sodium - 1734.2 mg
- Total Carbohydrate - 486.5 g
- Dietary Fiber - 34.4 g
- Sugars - 360.3 g
- Protein - 60.4 g
- Calcium - 436.8 mg
- Iron - 13.2 mg
- Vitamin C - 52.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat oven to 300 degrees.
Step 2
Line 9x5x3 inch loaf pans with aluminum foil and grease.
Step 3
Combine all ingredients except fruits and nuts in a mixing bowl and stir till smooth.
Step 4
Add in Fruits and nuts, leaving them whole.
Step 5
Spread mixture evenly in pan.
Step 6
Bake 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 7
If necessary, cover with aluminum foil during the last 30 minutes of baking to prevent excessive browning.
Step 8
Remove from pan and cool.
Step 9
Wrap in plastic wrap or foil and store in a cool place.
Tips
No special items needed.