This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.
VARIATION: Make Petite Fruitcakes when you place a paper or foil baking cup in each of 24 medium muffin cups, 2 1/2 x 1 1/4 inches. Divide batter evenly among cups (about 1/3 cup each). Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack.
Enjoy chocolate-coated fruitcake drops! Cut leftover fruitcake into 1-inch cubes. Spear each cube with a wooden pick and dip into melted chocolate candy coating (almond bark). Set fruitcake cubes on waxed paper to harden.
Yield: 24 servings.
Nutrition Information: 1 Serving: Calories 160 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 55 mg; Total Carbohydrate 29 g (Dietary Fiber 3 g); Protein 3 g
Percent Daily Value*: Vitamin A 14 %; Vitamin C 0%; Calcium 2 %; Iron 6 %
Exchanges: 1 Starch; 1 Fruit; 1/2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker