MY "NON-FRUITCAKE" FRUITCAKE
I came up with this many years ago as I love fruitcake and nearly everyone else was saying yuck though I believe there to be many "closet fruitcake eaters" out there!! I have made this every year since and purchase store bought for myself and others to have a bit of the old fashioned as well. This is so quick and easy as I always use 2 packages of cranberry or date quick bread mix as the base batter. I have, however, provided my cranberry quick bread recipe which is equivalent to the 2 boxed mixes. Use either though I appreciate using the mixes as my base at such a busy cooking and baking time of year for me. If you use a date quick bread mix add the chopped cranberries called for in the batter of this recipe; the added zing is wonderful! Everyone has loved this and wants the recipe. You do not need to make this months in advance. I make mine Christmas Eve morning early and you want it to be fresh, or freeze and thaw. Until now I have never given the recipe and they'd have to know where to look to find it now. Will I tell them?? NAHHHHH!
Provided by Hajar Elizabeth
Categories Dessert
Time 2h30m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- In a very large bowl mix the batter posted here or quick bread mixes according to package directions. If using my quick bread recipe, I use oil and mix wet ingredients. Mix wet ingredients and stir wet into dry gently.
- Stir in remaining ingredients. Pour into greased and floured (lightly floured) tube pan. You could also use baking paper to line, I don't.
- Baking time will vary quite a bit but is long; 1 1/2 to 2 hours plus. Is done when a knife inserted comes out just clean.
- Cool on wire rack and turn out when barely warm. I also cool mine upside down on top of a bottle if I have a bottle that fits!
- As you can see, there is more stuff than batter and turns out lively and fresh tasting. I prefer the cranberry bread mix. You can also use a double recipe of your own quick bread recipe which yields enough batter for 2 loaves. The cranberry adds a zippier flavor!
- Serve in fairly thin slices. I have never counted the slices as with any fruitcake some will break apart a bit. So I am using my best guess here!
- This freezes extremely well. My mother freezes much of her share by slicing, wrapping in foil or wax paper and placing each slice into a plastic sandwich bag. Thaw at room temperature. You can also cut the cake into portions (ie 4-6.
- large pieces) and freeze this way. Makes a great breakfast as well!
Nutrition Facts : Calories 207.6, Fat 9.4, SaturatedFat 1.1, Cholesterol 11.8, Sodium 148.8, Carbohydrate 29.5, Fiber 1.7, Sugar 15.8, Protein 3.3
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