Festive Fruitcake II5 Reviews
“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.” - by Diane Mick
Original recipe yields 24 to 36 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour bottom and sides of a 10 inch tube pan or Bundt pan.
- In a large bowl, combine eggs and water. Stir in bread mix, chopped pecans, raisins, and candied fruit. Pour into prepared pan.
- Bake for 75 to 85 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.
Amount Per Serving (14 total)
- 465 cal
- 13.3 g
- 86.4 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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. t..." See morehe 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....."
"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 ma..." See morede it in 2 loaf pans lined with parchment paper, and cut the baking time to about 50 minutes- worked great!"
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