Festive Fruitcake

Russ Myers

By
@Beegee1947

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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Comments:

Serves:

36 Servings

Prep:

20 Min

Cook:

1 Hr 25 Min

Method:

Bake

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Fruit
Regional Style: English
Other Tag: Heirloom