Fruitcake (Quick Bread)
A rich, fruity quick bread packed with candied cherries, pineapple, and pecans, perfect for festive occasions or as a sweet treat for gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour the bottom and sides of a 12-cup fluted tube or 10-inch tube pan.
- In a mixing bowl, beat the eggs.
- Add the chopped pecans, candied cherries, and candied pineapple to the eggs.
- Mix in the Pillsbury date or nut Quick Bread mix and Pillsbury cranberry Quick Bread mix.
- Gradually add water and stir until the batter is well combined.
- Optional: add corn syrup if desired for extra sweetness.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool before removing from the pan.
Tips & Substitutions
For a denser fruitcake, consider adding more nuts or dried fruit, such as raisins or apricots. If you want to reduce sweetness, substitute half the corn syrup with unsweetened applesauce. Ensure all ingredients are at room temperature before mixing for optimal batter consistency. If you can't find the specific Quick Bread mixes, a homemade equivalent can be used with baking powder and spices.
Serving Suggestions
This fruitcake is delicious on its own, but it pairs beautifully with Hawaiian Coconut Spread for a tropical twist. Serve alongside a cup of tea or coffee for a delightful afternoon treat. For a festive presentation, consider garnishing with additional candied fruits or a sprinkle of powdered sugar.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it can last for up to a month. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruitcake (Quick Bread) contains roughly 1925 calories, with 23g protein, 348g carbohydrates, and 59g fat. It is an excellent source of protein (46% of the Daily Value), calcium (43% of the Daily Value), and iron (41% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 783mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of candied fruit?
While fresh fruit can be used, it has a higher moisture content and may alter the baking time and texture. To maintain the fruitcake's integrity, it’s best to stick with candied fruits or dried fruits. If using fresh, be sure to reduce the amount of water in the recipe.
What can I substitute for the Quick Bread mixes?
If you don't have the specific Quick Bread mixes, you can create a substitute by mixing 2 cups of all-purpose flour with 1 tablespoon of baking powder, 1 teaspoon of baking soda, and desired spices like cinnamon or nutmeg. Add sugar to taste and proceed with the recipe as directed.
How can I make this recipe gluten-free?
To make this fruitcake gluten-free, substitute the Quick Bread mixes with a gluten-free flour blend. Ensure that other ingredients, like the baking powder and any additional spices, are also gluten-free. This will help maintain the texture while accommodating dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).