Serves: 36
Total Calories: 173
1. Heat oven to 350°F. Grease and flour bottom and sides of 12-cup Bundt® pan or 10-inch tube pan. In large bowl, combine water, oil and eggs beat well. Add all remaining ingredients except corn syrup stir by hand until combined. Pour into greased and floured pan.
2. Bake at 350°F. for 80 to 90 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Loosen edges of fruitcake remove from pan. Cool 1 hour or until completely cooled.
3. 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.
4. Before serving, heat corn syrup until warm. Brush over fruitcake. If desired, decorate with additional candied fruits and nuts or as desired.
High Altitude (above 3500 feet): Add 1/4 cup flour to dry quick bread mix. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/36 of Recipe * Calories: 240 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 140 mg 6% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 2 g 8% * Sugars: 26 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 2 Fruit, 1 Fat or 3 Carbohydrate, 1 Fat
This Holiday Fruitcake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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