Jeweled Fruitcake Good Recipes

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Jeweled Fruitcake

"Wonderful fruitcake without that nasty citron. Not handiest does it taste terrific, but it looks very pretty and it's clean sufficient for an 18-12 months-antique to make (me)! I make this at Thanksgiving so it is equipped for Christmas."

Ingredients :

three/4 cup all-purpose flour
1 teaspoon baking powder
1 half of cups dates, pitted and chopped
1 (sixteen ounce) jar maraschino cherries, tired
nine ounces candied pineapple
2 half cups pecan halves
3 eggs, lightly beaten
half of cup mild corn syrup
2 tablespoons peach brandy

Instructions :

Prep : 25M	Cook : 12M	Ready in : P30D

Preheat oven to 300 stages F (one hundred fifty levels C). Lightly grease a nine x 5-inch loaf pan. Place parchment paper on bottom and aspects of pan, and grease the parchment paper or spray it with cooking spray.
Mix collectively flour and baking powder in a massive mixing bowl. Add the dates, tired cherries, pineapple, and pecans to flour. Stir to coat well. Add eggs to fruit aggregate; stir nicely. Pour the batter into the prepared pan, making sure to press the mixture very firmly into the pan to do away with air bubbles.
Bake for 1 hour and forty five mins, or until cake assessments finished. Let cool in pan for 15 minutes. Remove the cake from the pan, peel off the parchment paper, and set it aside.
Brush corn syrup everywhere in the top and facets of cake, then brush it with peach brandy. Rewrap the cake within the used parchment paper, after which in aluminum foil for storage. Brush the cake with 2 tablespoons of peach brandy each week.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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