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Two kinds of quick bread
mixes are the base for this tasty fruitcake.
Holiday
Fruitcake
- 2 large eggs
1 1/2 cups water
1/2 cup rum (or water or fruit juice, if desired)
1 cup green candied cherries
1 (16.6-ounce) package date quick bread mix
1 (15.4-ounce) package nut quick bread mix
1 1/2 cups pecan pieces
1 1/2 cups golden raisins
1 cup red candied cherries
1 cup mixed candied fruit
- Grease and flour bottom
and sides of 12-cup Bundt or tube pan.
- In large bowl, combine
eggs, water and rum; beat. Add remaining ingredients and stir
by hand until well mixed. Pour into prepared pan.
- Bake in 350°F (175°C) oven for 65
to 75 minutes or until wooden pick inserted in center comes out
clean.
- Cool 30 minutes in pan.
Remove from pan and cool completely on wire rack.
- To store, wrap tightly
in foil or plastic and refrigerate.
Makes 24 servings.
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