Festive Fruitcake II

6

"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."

Ingredients

{{adjustedServings}} servings 465 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 86.4g
  • 28%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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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

6
  1. 7 Ratings

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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 vari...

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 prepared it just as instructed and it came out beautifully!