Betty Crocker’s recipe for Christmas cake 2 cups dried apricot halves (11 ounces) 2 cups pitted whole dates (12 ounces) 1 1/2 cups Brazil nuts (8 ounces) 1 cup red and green candied pineapple, chopped (7 ounces) 1 cup red and green whole maraschino cherry, drained (12 ounces) 3/4 cup all-purpose flour 3/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons vanilla 3 eggs Light corn syrup, if desired 1 Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2×4 1/2×2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan. 2 Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning. 3 Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than two months.
Hi Dana,
I loved this recipe and i am going to try it out on this Christmas. But i want to ask that can we use something else instead of candied pineapple? and if yes then what can be used?
Sure, you can just omit the pineapple, or use another candied fruit.
Try dried mangoes or apricots.