This recipe for a Fruit and Nut Wreath is a simple way to enjoy a fruit-and-nut laden recipe without the heaviness and sweetness of the classic fruitcake.
Instead of liquor that is often overpowering, drizzle some melted chocolate over these slices of goodness. Easy, delicious and by using skim milk along with 1/2 cup substitute for the 2 eggs, you have created a low-fat alternative as well.
- Nonstick cooking spray
- 3 tablespoons butter or margarine
- 2 cups flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 2/3 cup milk
- 2 eggs, beaten
For the Filling
- 1/2 cup sour cherry preserves
- 1/3 cup dried, or candied, fruit of your choice, chopped
- 1/4 cup chocolate chips, melted
- 1 Preheat oven to 350 F. Grease a 9-inch pie or cake pan; set aside.
- 2 Mash the butter into the flour until it resembles coarse crumbs.
- 3 Add powdered sugar and baking powder, mixing well. In a separate bowl, beat the milk with the eggs.
- 4 Add all but 3 tablespoons of milk mixture into the flour mixture, setting aside remainder.
- 5 Stir with a sturdy spoon, paddle or dough hook attachment of an electric mixer, until a soft dough is formed.
- 6 Empty dough onto floured work surface and knead until no longer sticky. Roll dough out to form a rectangle that is about 12-inches by 10-inches.
- 7 Evenly spread preserves on top, following by the chopped, dried fruit.
- 8 Roll up tightly, working from the long end. Slice "log" into about 3/4inch (in width) slices. As long as you end up with at least 15 slices.
- 9 Start laying one leaning against the other around the outside edge of the prepared pan, forming a completed circle.
- 10 Brush the top with remaining milk/egg mixture and bake 30-32 minutes, or until the top is browned.
- 11 Remove from oven to cool slightly before loosening the edges to lift onto a serving plate. Drizzle with melted chocolate and serve hot.