Nutritional Info

Nutrition Facts

Serving Size 1 (53g)

Calories 60
Calories from Fat 20 (33%)
Amount Per Serving %DIV
Total Fat 2.2g 3%
Saturated Fat 1.2g 6%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 12.8mg 4%
Sodium 76.1mg 3%
Potassium 41.1mg 1%
Total Carbohydrate 6.1g 2%
Dietary Fiber 0.5g 2%
Sugars 2.4g
Protein 3.5g 7%

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Recipe Description
This moist, delicious cake, comeplete with nuts, raisins, and candied fruits, can be made well in advance.
Prep time
10 hr 40 min
Cook time
1 hr 30 min
Ready In
12 hr 10 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  corn syrup, if desired
1 Cup(c)  candied pineapple, cut up
2 Cup(c)  candied cherries, halved
2 Cup(c)  raisins
2 Cup(c)  pecans halves
2 Pound(lb)  date nut quick bread mix
1/4 Cup(c)  oil
2 Cup(c)  water
2   eggs


Heat oven to 350 degrees F. Grease and flour bottom and sides of 12 cup Bundt pan or 10 inch tube pan. In large bowl, combine eggs, water and oil. Beat well. Add all remaining ingredients except corn syrup. Stir by hand until combined. Pour into greased and floured pan. Bake at 350 degrees F for 80 to 90 minutes, or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Loosen edges and remove from pan. Cool 1 hour or until completely cooled. Wrap in plastic wrap or foil. Refrigerate at least 8 hours. Can be stored in refrigerator for up to 2 weeks or in freezer for up to 3 months. Heat corn syrup until warm. Brush over fruitcake before serving. If desired, decorate with additional candied fruits and nuts.

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