Gumdrop Fruitcake

Instructions

1. Preheat your oven to 300°F (150°C) and grease a loaf pan with butter or non-stick cooking spray. Line the bottom with parchment paper for easy removal.

2. In a medium bowl, combine the chopped pecans, dates, candied cherries, dried apricots, and gumdrops. Toss the mixture with 1/4 cup of flour until the fruit and gumdrops are well coated. Set aside.

3. In a separate bowl, whisk together the remaining flour, baking powder, and salt. Set aside.

4. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Fold in the fruit and gumdrop mixture until evenly distributed throughout the batter.

7. Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 75-90 minutes, or until a toothpick inserted into the center comes out clean.

8. Once baked, allow the fruitcake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

9. For an extra touch of holiday spirit, you can drizzle the top of the fruitcake with a simple glaze made of powdered sugar and milk, or decorate with additional gumdrops.