Categories: Christmas, not tried

Ingredients

• 2 cups water
• 1/4 cup oil
• 2 eggs
• 2 (16.6-oz) pkg. Pillsbury Date Quick Bread & Muffin Mix
• 2 cups pecans (halves or chopped)
• 2 cups raisins
• 2 cups (12 to 13 oz.) candied cherries, halved
• 1 cup cut-up candied pineapple
• Corn syrup, if desired

Directions

1. Heat oven to 350*F. Grease and flour bottom and sides of 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine water, oil and eggs; beat well. Add all remaining ingredients except corn syrup; stir by hand until combined. Pour into greased and floured pan.

2. Bake at 350*F. for 1 hour 25 minutes to 1 hour 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool for 30 minutes. Loosen edges of fruitcake; remove from pan. Cool 1 hour or until completely cooled.

3. Wrap tightly in plastic wrap or foil; refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.

4. Before serving, heat corn syrup until warm. Brush over fruitcake. If desired, decorate with additional candied fruits and nuts or as desired.

Email to a friend | Print this recipe | Back