2 cups water
1/4 cup oil
2 eggs
2 (15 1/2-ounce) packages date or nut quick bread mix
2 cups pecans (halves or chopped)
2 cups raisins
2 cups (12 to 13 ounces) candied cherries, halved
1 cup cut-up candied pineapple chunks
Corn syrup, if desired
1. Heat oven to 350°F. Grease and flour bottom and sides of 12-cup Bundt® pan or 10-inch tube pan. In large bowl, combine water, oil and eggs; beat well. Add all remaining ingredients except corn syrup; stir by hand until combined. Pour into greased and floured pan.
2. Bake at 350°F. for 80 to 90 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Loosen edges of fruitcake; 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. Before serving, heat corn syrup until warm. Brush over fruitcake. If desired, decorate with additional candied fruits and nuts or as desired.
High Altitude (above 3500 feet): Add 1/4 cup flour to dry quick bread mix. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/36 of Recipe * Calories: 240 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 140 mg 6% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 2 g 8% * Sugars: 26 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 2 Fruit, 1 Fat or 3 Carbohydrate, 1 Fat
Holiday Fruitcake comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!