Festive Fruitcake II Recipe - Allrecipes.com

Festive Fruitcake II

Recipe by  

"This is designed for people who don't like fruitcake. It is not as sweet or as dry. My husband hated fruitcake until he had mine."

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Ingredients Edit and Save

Original recipe makes 24 to 36 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour bottom and sides of a 10 inch tube pan or Bundt pan.
  2. In a large bowl, combine eggs and water. Stir in bread mix, chopped pecans, raisins, and candied fruit. Pour into prepared pan.
  3. Bake for 75 to 85 minutes, or until toothpick inserted in center comes out clean.
  4. Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.
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Reviews More Reviews

Dec 26, 2005

wow! i still can't get over the fact how a box of date quick bread was the base for such a tasty fruitcake! my candied fruit selection consisted of 8 oz. each: cherries, pineapple & a mixed variety. the fruitcake baked up perfectly in a 10" tube pan & was done in 85 minutes. thanks diane, i made your yummy recipe 5 days ago & we're still nibbling away.....

 
Sep 28, 2003

Quick, easy, and good! I've never made fruitcake before because of the time involved with other recipes! Next time I will dredge my raisins in flour first as they seemed to sink when it baked. I made it in 2 loaf pans lined with parchment paper, and cut the baking time to about 50 minutes- worked great!

 

6 Ratings

Dec 19, 2003

I prepared it just as instructed and it came out beautifully!

 
Dec 20, 2004

To me, this is a ringer for Claxton's brand! For the fruit I used 8 oz pineapple, 8 oz cherries and 8 oz classic mixed candied fruit. I also added walnuts. I split it between 4 prepared loaf pans and pressed down to fill the corners. Baked for about 50 min. Delightful!

 
Dec 22, 2009

I give this recipe 4 stars only because it gave me ideas. I could not follow it as written, because I couldn't find the date bread mix - the stores were sold out due to the holiday. What I ended up using was JIFFY Bran-Date Muffin Mix. I followed the recipe for the Bran-n-date bread on the back of the box. Using 3 boxes of mix, 6 eggs, 6 Tbs. brown sugar, 1 cup milk. I added 1 cup of chopped candied cherries, 1 cup chopped dried pinepapple, 1/2 cup chopped dired appricots, 1 cup raisins and 1 cup chopped walnuts. I only dredged the raisins in flour -- but next time I would do all of them (the fruit sinks). I divided the dough into 3 small alluminum loaf pans and baked them for 50-55 minutes at 350. They turned out great. I would like to thry them the original way - but if I can't find the date bread I would make them again this way. It's a much lighter fruitcake than the traditional one. Much better too.....

 

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Nutrition

  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 86.4 g
  • 28%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 13.3 g
  • 21%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 136 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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