Festive Fruitcake II
Ingredientsservings 465 cals
- 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.
Per Serving: 465 calories; 13.3 g fat; 86.4 g carbohydrates; 4.9 g protein; 27 mg cholesterol; 136 mg sodium. Full nutrition
ReviewsRead all reviews 7
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....
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!