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Festive Fruitcake II

Diane Mick

Diane Mick

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 {{adjustedServings}} servings

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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:
  • 30 mg
  • 10%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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

LESLIE30
14

LESLIE30

12/26/2005

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.....

ELLENEC
13

ELLENEC

9/28/2003

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!

MARTHA1ABEE
11

MARTHA1ABEE

12/19/2003

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

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