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

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
60
% Daily Value
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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