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Festive Fruitcake

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Festive Fruitcake
  • Prep Time 15 min
  • Total Time 11 hr 30 min
  • Servings 36
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Looking for a delicious dessert recipe? Then check out this yummy fruitcake that’s made using quick bread and muffin mix and colorful dried fruits.

Ingredients

2
cups water
1/4
cup oil
2
eggs
2
(16.6-oz.) pkg. quick bread and muffin mix
2
cups pecans (halves or chopped)
2
cups raisins
2
cups (12 to 13 oz.) candied cherries, halved
1
cup cut-up candied pineapple
Corn syrup, if desired

Directions

  • 1 Heat oven to 350°F. Grease and flour bottom and sides of 12-cup Bundt® or 10-inch tube pan. In large bowl, combine water, oil and eggs; beat well. Add all remaining ingredients except corn syrup; stir with spoon until combined. Pour into greased and floured pan.
  • 2 Bake at 350°F. for 1 hour 25 minutes to 1 hour 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.
  • 3 Wrap tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
  • 4 Just before serving, heat corn syrup until warm. Brush over fruitcake. If desired, decorate with additional candied fruits and nuts or as desired.
®Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
1g
5%
)
Cholesterol
10mg
3%
Sodium
140mg
6%
Total Carbohydrate
42g
14%
(
Dietary Fiber
2g
8%
,
Sugars
26g
)
Protein
2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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