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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Festive Fruitcake Recipe

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This recipe for Festive Fruitcake is from The Shaughnessey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
2 cups water
2 package Pillsbury Date or Nut Quick Bread Mix
2 cups pecans (halves or chopped)
2 cups raisins
3 (8 oz.) pkg. or 3 cups candied fruit (red cherries, green cherries, natural pineapple, orange peel and citron)
Corn Syrup
Directions:
Directions:
Heat oven to 350ºF. Grease and flour bottom and side of 12-cup fluted tube or 10-inch tube pan. In large bowl, combine eggs and water. Add remaining ingredients except corn syrup. Stir by hand until combined. Pour into prepared pan. Bake at 350º for 75 to 85 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes; loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator. Glaze with warm corn syrup before serving. Decorate wit additional candied fruit and nut if desired.

 

 

 

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