Holiday Fruitcake
Preserved from 75 Years of Caring and Sharing, printed page 169.
Course: Dessert
Cuisine: American
Keyword: community cookbook recipe, fruitcake, vintage dessert
- 2 eggs
- 1/2 c. water
- 2 pkg. Pillsbury quick bread mix any flavor, I use date
- 2 2/3 c. (one 28 oz. jar) None Such mincemeat
- 1 c. nuts halves or chopped
- 2 c. candied fruit
Generously grease and flour 10 inch (12 cup) Bundt fluted tube pan. In a large bowl, combine eggs and water. Add remaining ingredients. By hand, stir until combined. Pour into prepared pan. Bake at 350 degrees for 80 to 90 minutes until toothpick inserted into center comes out clean. Cool for 15 minutes, then invert on cooling rack. Cool completely. To store, wrap tightly in foil or plastic wrap; store in refrigerator. If desired, glaze with warm corn syrup. Decorate with candied fruits and nuts.
Source note: This fruit cake recipe is one my mother used to make every year. It is a lot easier and quicker, but still very good. My sister and I used to take turns getting sick around the holidays and our doctor (who made house calls) usually ended up with one of these fruit cakes on Christmas.
Source fidelity note: Warm corn syrup for optional glazing is mentioned only in the printed method and no quantity is given.