My "non-Fruitcake" Fruitcake
Ready In: 2 hrs 30 mins
Serves: 36
Ingredients
BATTER
- 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)
FOLD IN
- 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
- 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!
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