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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Rating:
★★★★★ 3 votes
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)

Step-By-Step

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

2Combine eggs, water, and oil in a large bowl. Add remaining ingredients except corn syrup; stir until combined.

3Pour into greased pan.
Bake at 350 F for 75 to 85 minutes or until toothpick inserted in the center comes out clean.

4Cool in pan for 30 minutes, loosen edges and remove from pan.
Cool completely.

5Wrap in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months.

6Glaze 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