- Level: Easy
- Total: 1 hr 55 min
- Prep: 25 min
- Cook: 1 hr 30 min
- Yield: 36 servings
- Level: Easy
- Total: 1 hr 55 min
- Prep: 25 min
- Cook: 1 hr 30 min
- Yield: 36 servings
Ingredients
Crisco® Flour No-Stick Spray
2 cups water
1/4 cup Crisco® Pure Vegetable Oil
2 large eggs
2 (16.6 oz.) pkgs. Pillsbury® Date Quick Bread
2 cups pecan halves
2 cups raisins
2 cups candied cherries, halved
1 cup cut-up candied pineapple
1/4 cup Smucker's® Apple Jelly or Smucker's® Red Raspberry Fruit Syrup
Additional cherries and pecans for garnish if desired
Directions
- HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.
- COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
- BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
- WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
- Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.
