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Festive Fruitcake Recipe

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This recipe for Festive Fruitcake, by , is from The Shaughnessey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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 350F. 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 350 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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