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.