festive fruitcake
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.
prep time
20 Min
cook time
1 Hr 25 Min
method
Bake
yield
36 Servings
Ingredients
- 2 - eggs
- 2 cups water
- 1/4 cup oil
- 2 packages pillsbury date quick bread mix
- 2 cups pecans, halves or chopped
- 2 cups raisins
- 2 cups (12 to 13 oz) candied cherries
- 1 cup cut up candied pineapple
- 1 cup candied mixed fruits
- - corn syrup (if desired)
How To Make festive fruitcake
-
Step 1Heat oven to 350 F. Generously grease and flour bottom and sides of 12 cup Bundt pan or 10 inch tube pan.
-
Step 2Combine eggs, water, and oil in a large bowl. Add remaining ingredients except corn syrup; stir until combined.
-
Step 3Pour into greased pan. Bake at 350 F for 75 to 85 minutes or until toothpick inserted in the center comes out clean.
-
Step 4Cool in pan for 30 minutes, loosen edges and remove from pan. Cool completely.
-
Step 5Wrap in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months.
-
Step 6Glaze with warm corn syrup before serving. Decorate with additional candied fruits and nuts, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes