Jeweled Fruitcake

1
Servings
20m
Prep Time
105m
Cook Time
2h 5m
Ready In


"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"

Original recipe yields 1 serving
OK

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 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 & Variations


No special items needed.

Related