Festive Fruitcake

Looking for a delicious dessert recipe? Then check out this yummy fruitcake that’s made using quick bread and muffin mix and colorful dried fruits.

  • prep time 15 min
  • total time 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
  • 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    140mg
    140%;
    Total Carbohydrate
    42g
    42%
    (Dietary Fiber
    2g
    2%
      Sugars
    26g
    26%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    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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