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Holiday Fruitcake recipe

Two kinds of quick bread mixes are thebase for this tasty fruitcake.

Recipe: Holiday Fruitcake

2 large eggs
1 1/2 cups water
1/2 cup rum (or water or fruit juice, if desired)
1 cup green candied cherries
1 (16.6-ounce) package date quick bread mix
1 (15.4-ounce) package nut quick bread mix
1 1/2 cups pecan pieces
1 1/2 cups golden raisins
1 cup red candied cherries
1 cup mixed candied fruit

  • Grease and flour bottom and sides of 12-cupBundt or tube pan.
  • In large bowl, combine eggs, water andrum; beat. Add remaining ingredients and stir by hand until wellmixed. Pour into prepared pan.
  • Bake in 350°F (175°C) oven for65 to 75 minutes or until wooden pick inserted in center comesout clean.
  • Cool 30 minutes in pan. Remove from panand cool completely on wire rack.
  • To store, wrap tightly in foil or plasticand refrigerate.

    Makes 24 servings.


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  • Comments

    1 Comment

    Cook

    My mother is one of those with The Fear of the Fruitcake I think I will try this recipe to change her mind! Would regular dried cherries work instead of the glazed ones, perhaps?


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