Years ago I sampled a non-traditional fruit cake that used 2 packages of Pillsbury's Date Quick Bread mix.  It was the most delicious fruit cake and the recipe came right off the box of quick bread mix.  Does anyone have this recipe? I would love to make it for the holidays this year.

Thanks! 

I don't have the recipe you ask for, but I found your question interesting.   I don't have the Quick Bread Mix handy...so these are just suggestions.  What I would do is.. start with one package, mix as box/recipe states.  Once you have the consistency of how it should be..then you can add any and all the fruits, nuts or whatever you want.   If the mix asks for water to be added, try using apple, orange, pineapple or any other juice instead...depending on the fruits you add.   Depending on what you add, you can adjust the original consistency with a liquid of choice.  Also, try baking in different sizes.  Small loafs, cupcake sizes...good for gifts.

When I worked...all my recipe trials..were taken for 'feedback' from co-workers.  Some excellent feedback to help you refine your recipe.  Happy Baking..!! 

annem68:

Years ago I sampled a non-traditional fruit cake that used 2 packages of Pillsbury's Date Quick Bread mix.  It was the most delicious fruit cake and the recipe came right off the box of quick bread mix.  Does anyone have this recipe? I would love to make it for the holidays this year.

Thanks! 

Hi annem68: Welcome to the boards! You will find the Quick Bread recipes here: http://pillsburybaking.com/products/product_detail.aspx

I think this is the recipe you are looking for:

http://pillsburybaking.com/Recipes/Details.aspx?recipeID=2294&mealtype=

Festive Fruitcake 

Prep time: 25 min

Ingredients:

Preparation Directions:

1. HEAT oven to 350°F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.

2. COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.

3. BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.

4. 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.

5. Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.

I have the recipe you're looking for!  It was in a 1991 Pillsbury magazine advertisement.  I've made it a number of times since then.  It's easy and very good!

Decadent Chocolate Cherry Fruitcake

Fruitcake:

1 pkg. Pillsbury Nut or Date Quick Bread Mix

1 cup coarsely chopped pecans

1 (10 oz.) jar maraschino cherries, drained,

  cut in half

3/4 cup miniature semisweet chocolate chips

3/4 cup water

1/4 cup kirsch (cherry-flavored liquer), or: 2 teaspoons almond extract plus 1/4 cup water

1 tablespoon oil

1 egg

Glaze:

1/4 cup miniature semisweet chocolate chips

2 teaspoons oil

Heat oven to 350 degrees.  Grease and flour bottom only of 8 x 4 or 9 x 5" loaf pan.  In large bowl, combine all fruitcake ingredients.  Stir by hand until mix is moistened.

Pour into prepared pan.  Bake at 350 degrees F for 65 to 80 minutes for 8 x 4 inch pan, 60 to 70 minutes for 9 x 5 inch pan, or until toothpick inserted in center comes out clean.  Cool 15 minutes, remove from pan.  Cool completely.

In small saucepan over low heat, melt chocolate chips and oil, stirring until smooth.  Drizzle over fruitcake.  Allow glaze to set in refrigerator.  Wrap well in plastic wrap or foil and store in refrigerator up to 2 weeks, or freeze up to 3 months.  For optimum flavor, refrigerate at least 24 hours before serving.

Tip: Three 3 x 5 inch loaf pans can also be used.  Prepare as directed above.  Divide batter evenly between pans.  Bake at 350 degrees F for 40 to 50 minutes.

The recipe is right on the box, IF you can find the box!  My sister has made this fruitcake for years and I agree, it's wonderful.  She has had a very difficult time finding the mix this year in the Chicago area, none of the major grocery chains had it.  However, she finally found it at the Treasure Island grocery just today.  Enjoy!

Here is the recipe.

Holiday Fruitcake

2 eggs2 cups  water

                                                                                                                                                                      2 packages Pillsbury Date or Nut Bread Mix

2 cups pecans (halves or chopped)

2 cups (12 to 13  0z.) candied cherries*

1 cup candied pineapple cut in wedges*

Grease and flour bottom and sides of 12-cup Bundt  fluted pan or 10 inch tube (angel food) pan.  In large bowl, combine eggs and water.  Add remaining ingredients by hand.  Stir until combined.   Pour into prepared pan.  Bake at 350 degrees for 65 to 75 minutes or until toothpick inserted in center comes out clean.  Cool 30 minutes; loosen edges; and remove from pan.  Cool completely.  To store, wrap tightly in foil or plastic wrap; store in refrigerator.  If desired, glaze with warm corn syrup; decorate with candied fruits and nuts.

TO BAKE IN FOLLOWING PANS, CUT RECIPE IN HALF.  8x4-inch LOAF PAN:  Bake 70 to 80 minutes.  6 tp 8 cup RING MOLD: Bake 40 to 50 minutes.   10 1/2-oz size SOUP CANS:  Fill 5 cans 3/4 FULL.  bAKE 35 TO 45 minutes.  MUFFIN CUPS:  fILL 18 TO 24 paper-lined muffin cups 2/3 full.  Bake 20 to 25 minutes.  *Tip: If desired, substitute 2 lbs. (4 cups) candied-fruit mixture for candied cherries and pineapple. 

You can't get the Date or the Nut Bread mixes in my area either (Central California).  However, I have found it just as good using the Cranberry Bread Mix.

The Holiday Fruit Cake recipe submitted by PBurgess sounds like the one I used about 30 years ago when I was a college student and working part time in a law office.  I brought it into work and one of the attorneys loved it so much that his wife asked me for the recipe.  It was on the box of the date bread mix.  I have looked for the mix and it is difficult to find, but did a search on the Pillsbury website and found it at HEB in my Houston suburb.

I do recall that I used all candied cherries (it calls for pineapple but I dislike them) and baked in a loaf pan; I also covered with warm corn syrup as suggested, but probably would be good without syrup as well.

I've had this recipe for years and it is the best non traditional fruitcake that a lot of people who don't like the traditional fruitcake do like this one!

2 boxes Date bread mix

2 eggs

1/2 cup water

2 2/3 cups or 27 oz. Mincemeat

1 pound candied Cherries (for Fruitcake)

1 pound candied mixed Fruit (for Fruitcake)

1 cup of Pecans

This is enough to put into the regular bread size foil pans, placed on cookie sheet. Takes a long time in oven and I don't want to burn the bottoms.

350 degree oven for 60-70 minutes

My problem is I can't find the Date bread mix anymore so I used the Oat bread one last night as a matter of fact, works fine! If I had it at my store I would of used the Cranberry bread one for sure! I split the water with brandy and put 2 cups Pecans in also. The sweet thing with this recipe as long as you start mixing the first 4 ingredigents you can add anything you want, I can't find Candied Pineapple otherwise I'd throw that in also, I don't even chop the Pecans! The secret to this recipe is the mincemeat I think.