My "Non-Fruitcake" Fruitcake Recipe

Name: My "Non-Fruitcake" Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BATTER; 4 cups all-purpose flour; 1 1/2 cups sugar; 3 teaspoons baking powder; 3/4 teaspoon salt; 1 teaspoon baking soda; 1/2 cup oil margarine or 1/2 cup butter, softened; 1 1/2 cups water; 2 eggs; 1 cup cranberries, chopped (fresh or frozen); FOLD IN; 2 1/2 cups maraschino cherries, drained well (approx. one large jar); 1 1/2 cups pecans, broken; 1 (20 ounce) can crushed pineapple, drained; 2 cups raisins (sultanas or a mix work well too); 1 1/2 cups walnuts, broken

Servings: persons

BATTER
4 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon baking soda
1/2 cup oil margarine or 1/2 cup butter, softened
1 1/2 cups water
2 eggs
1 cup cranberries, chopped (fresh or frozen)
FOLD IN
2 1/2 cups maraschino cherries, drained well (approx. one large jar)
1 1/2 cups pecans, broken
1 (20 ounce) can crushed pineapple, drained
2 cups raisins (sultanas or a mix work well too)
1 1/2 cups walnuts, broken

1
Preheat oven to 350.
2
In a very large bowl mix the batter posted here or quick bread mixes according to package directions. If using my quick bread recipe, I use oil and mix wet ingredients. Mix wet ingredients and stir wet into dry gently.
3
Stir in remaining ingredients. Pour into greased and floured (lightly floured) tube pan. You could also use baking paper to line, I don't.
4
Baking time will vary quite a bit but is long; 1 1/2 to 2 hours plus. Is done when a knife inserted comes out just clean.
5
Cool on wire rack and turn out when barely warm. I also cool mine upside down on top of a bottle if I have a bottle that fits!
6
As you can see, there is more stuff than batter and turns out lively and fresh tasting. I prefer the cranberry bread mix. You can also use a double recipe of your own quick bread recipe which yields enough batter for 2 loaves. The cranberry adds a zippier flavor!
7
Serve in fairly thin slices. I have never counted the slices as with any fruitcake some will break apart a bit. So I am using my best guess here!
8
This freezes extremely well. My mother freezes much of her share by slicing, wrapping in foil or wax paper and placing each slice into a plastic sandwich bag. Thaw at room temperature. You can also cut the cake into portions (ie 4-6.
9
large pieces) and freeze this way. Makes a great breakfast as well!

1587

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: BATTER, 4 cups all-purpose flour, 1 1/2 cups sugar, 3 teaspoons baking powder, and more.

Yes, My "Non-Fruitcake" Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My "Non-Fruitcake" Fruitcake

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