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Festive Fruitcake

Russ Myers


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.

★★★★★ 3 votes
36 Servings
20 Min
1 Hr 25 Min


Add to Grocery List

2 c
1/4 c
2 pkg
pillsbury date quick bread mix
2 c
pecans, halves or chopped
2 c
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


  • 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.

Printable Recipe Card

About Festive Fruitcake

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

Show 6 Comments & Reviews

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