Recipe by Hajar Elizabeth
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!
Top Review by crystalroset
WOW! Most of my family already likes fruitcake. So when my dad asked for one for Christmas, I tried this one, and it was a hit! Everyone loved it (including me even though I don't like walnuts and my brother who doesn't like fruitcake!) It was super easy to make. Mine didn't take nearly as long to bake as the recipe (I used a non-stick bunt pan) and with lots of Pam spray, it came out of the pan easily. This will become a Christmas tradition! Thank you!
- 4 cups all-purpose flour
- 1 1⁄2 cups sugar
- 3 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 cup oil margarine or 1⁄2 cup butter, softened
- 1 1⁄2 cups water
- 2 eggs
- 1 cup cranberries, chopped (fresh or frozen)
- 2 1⁄2 cups maraschino cherries, drained well (approx. one large jar)
- 1 1⁄2 cups pecans, broken
- 1 (20 ounce) can crushed pineapple, drained
- 2 cups raisins (sultanas or a mix work well too)
- 1 1⁄2 cups walnuts, broken
Directions See How It's Made
- 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!