Quickbread Holiday Fruit Cake
A moist, flavorful holiday fruit cake with nuts and dried fruits, perfect for festive gatherings or as a sweet treat during the season.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour the bottom and sides of a 12-cup fluted tube pan or a 10-inch angel food pan.
- In a large bowl, combine eggs and water.
- Add the quick bread mix, pecan halves or chopped, raisins, and candied pineapple to the egg mixture.
- Stir until well combined.
- Pour the batter into the prepared pan.
- Bake at 350°F for 75 to 85 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake for 30 minutes in the pan.
- Loosen edges and remove from pan.
- Cool completely before wrapping lightly in foil or plastic wrap.
- Optional: glaze with corn syrup before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. If you want to reduce sugar, swap out some of the candied pineapple for fresh fruit or use unsweetened dried fruit. You can also customize the nuts; walnuts or almonds are great alternatives to pecans.
Serving Suggestions
This Quickbread Holiday Fruit Cake is perfect for festive gatherings. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Aunt Willie's Pumpkin Pie for a complete holiday dessert spread. A cup of spiced tea or coffee complements the cake's flavors perfectly.
Storage & Reheating
Store the cooled fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer, where it can last for up to three months. Thaw overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Quickbread Holiday Fruit Cake contains roughly 568 calories, with 8g protein, 71g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of protein and iron. It also contributes 6g of dietary fiber toward your daily target.
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 a different type of quick bread mix?
Yes, feel free to experiment with different flavors of quick bread mix, such as banana or pumpkin, to create a unique twist on this cake. Just ensure that the mix is compatible with the other ingredients for the best results.
What can I substitute for pecans?
If you prefer, you can substitute pecans with walnuts, almonds, or even sunflower seeds for a nut-free option. Each will bring a different flavor and texture to the cake, so choose according to your preference or dietary needs.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out with wet batter, continue baking, checking every 5 minutes until done. Baking times may vary depending on your oven.
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).