Festive Fruitcake

  • Prep 15 min
  • Total 11 hr 30 min
  • Ingredients 9
  • Servings 36

Ingredients

  • 2 cups water
  • 1/4 cup oil
  • 2 eggs
  • 2 (16.6-oz.) pkg. quick bread and 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

Steps

  • 1
    Heat oven to 350°F. Grease and flour bottom and sides of 12-cup Bundt® or 10-inch tube pan. In large bowl, combine water, oil and eggs; beat well. Add all remaining ingredients except corn syrup; stir with spoon 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 30 minutes. 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
    Just before serving, heat corn syrup until warm. Brush over fruitcake. If desired, decorate with additional candied fruits and nuts or as desired.

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
140mg
6%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
8%
Sugars
26g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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