festive fruitcake

Name: Festive Fruitcake
Prep time: 20 min
Cook time: 1 h 25 min
Yield: 36
Cuisine: English
Ingredients: 2 - eggs; 2 cup(s) water; 1/4 cup(s) oil; 2 package(s) pillsbury date quick bread mix; 2 cup(s) pecans, halves or chopped; 2 cup(s) raisins; 2 cup(s) (12 to 13 oz) candied cherries; 1 cup(s) cut up candied pineapple; 1 cup(s) candied mixed fruits; - corn syrup (if desired)

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Between 1837 and 1901, fruitcake was extremely popular. A Victorian "Tea" would not have been complete without the addition of the fruitcake to the sweet and savory spread. Queen Victoria is said to have waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation and good taste. I love a good fruitcake, and this recipe is a great one.

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(3 ratings)

yield 36 Servings

prep time 20 Min

cook time 1 Hr 25 Min

method Bake

Ingredients For festive fruitcake

2

eggs
2 c

water
1/4 c

oil
2 pkg

pillsbury date quick bread mix
2 c

pecans, halves or chopped
2 c

raisins
2 c

(12 to 13 oz) candied cherries
1 c

cut up candied pineapple
1 c

candied mixed fruits
corn syrup (if desired)

How To Make festive fruitcake

1
Heat oven to 350 F. Generously grease and flour bottom and sides of 12 cup Bundt pan or 10 inch tube pan.

2
Combine eggs, water, and oil in a large bowl. Add remaining ingredients except corn syrup; stir until combined.
3
Pour into greased pan. Bake at 350 F for 75 to 85 minutes or until toothpick inserted in the center comes out clean.
4
Cool in pan for 30 minutes, loosen edges and remove from pan. Cool completely.
5
Wrap in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months.
6
Glaze with warm corn syrup before serving. Decorate with additional candied fruits and nuts, if desired.
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