Festive Fruitcakes Recipe
Festive Fruitcakes Recipe photo by Taste of Home
Publisher Photo
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 2 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

Directions

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 near the center comes out clean. Cool for 30 minutes before removing from pans to wire racks. Carefully remove foil. Wrap in plastic wrap 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

Nutritional Facts

1 slice: 176 calories, 6g fat (1g saturated fat), 9mg cholesterol, 110mg sodium, 32g carbohydrate (21g sugars, 2g fiber), 2g protein.

  • 2 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
  1. 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.
  2. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 30 minutes before removing from pans to wire racks. Carefully remove foil. Wrap in plastic wrap 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

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