Having made this fruitcake for many years, I can promise you it's so much better than anything you'll find in the stores.—Kathy Leichty, Elkhart, Indiana
Recommended: 17 Ways to Get More Fruitcake in Your Life
VERIFIED BY Taste of Home Test Kitchen
- 2 large eggs
- 2 cups water
- 2 packages (15.4 ounces each) nut quick bread mix
- 3 cups mixed candied fruit
- 2 cups chopped pecans
- 2 cups raisins
- Line three 8x4-in. loaf pans with foil and grease the foil; set aside. In a large bowl, combine eggs and water. Stir in the bread mixes, candied fruit, pecans and raisins. Pour into prepared pans.
- Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes before removing from pans to wire racks. Carefully remove foil. Wrap in plastic or foil. Store in the refrigerator for several days to mellow. Cut with a serrated knife. Yield: 3 loaves (16 slices each).
Originally published as Festive Fruitcakes in Reminisce December/January 2012, p51