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.....

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.....

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!

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!

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