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Festive Fruitcake


Makes 36 servings


What’s Christmas without a fruitcake…and this recipe will add a flavorful addition to the tasty tradition for any holiday celebration.


Baking spray with flour

2 cups water

1/4 cup Vegetable Oil

2 large eggs

2 (16.6 oz.) packages PILLSBURY Date Quick Bread & Muffin Mix

2 cups pecan halves

2 cups raisins

2 cups candied cherries, halved

1 cup cut-up candied pineapple

1/4 cup Apple Jelly

Red Raspberry Syrup

Additional cherries and pecans



1.Heat oven to 350 degrees. Coat 12-cup fluted tube pan or 10-inch tube pan with baking spray with flour.

2.Whisk water, oil, and eggs in extra-large bowl until blended. Add quick bread mix. Stir until evenly moistened. Stir in pecans, raisins, cherries, and pineapple. Spoon into prepared pan.

3.Bake 1 hour 20 minutes to 1 hour 30 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.

4.Wrap tightly in plastic wrap or foil. Chill at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.

5.Heat jelly or syrup in microwave on HIGH 10 to 20 seconds, or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired


Find this recipe and more holiday treats at