Recipe by Carol
"This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts."
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red and green candied cherries
candied pineapple slices
dried mixed fruit
all-purpose flour, divided
This fruitcake is super moist . I made it on Sunday and ate it on Monday and it was like a fruitcake that had been maturing for 3 months. Great if you are behind in your fruitcake baking for christmas. Which is exactly what I want it for.
All of Carol's recipes are great.
I have tested them time and time again and all over the country I hear the same. I do set my oven on 325 degrees for 1-1/2 hours. It seems to work best for me. instead of the 3
This Fruitcake was FABULOUS!!! And I dont even like fruitcake!!!
Outrageous used1 cup cut apricots and used the water softened (not mushy) in for (nectar) liquid to cut calories used 8 ounces of dried pineapple and replaced mixed fruit with pecans. Lasted for 2 weeks wrapped in saran.
I don't even like fruitcake that much--or I didn't think I did! But this cake is so moist and awesome I went on an apricot baking spree. My husband thought I was crazy for baking cakes all day until he took a bite. ;]
absolutely the best fruit cake i have ever made. the texture and mointness is awesome. use real butter, and add a little coconut flavouring. marvellous, would highly recommend.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 296
** Calories from Fat: 90
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