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Festive Fruitcake II

Rated as 4.75 out of 5 Stars

"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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servings 465
Original recipe yields 14 servings (24 to 36 servings)


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  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.

Nutrition Facts

Per Serving: 465 calories; 13.3 86.4 4.9 27 136 Full nutrition

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Read all reviews 7
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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!

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 pan...

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 end...

I love this recipe. It is how my mother in law always makes it. she uses pumpkin bread mix & it is wonderful!

Made this for Christmas and it was a big hit. Couldn't find the date nut bread, and used some other kind. I soaked the nuts, and dried fruit in rum, and replaced 1/2 the water with rum. Wrapp...