Best 4 Fruitcake From Quick Bread Mix Recipes
Indulge in the delectable flavors of a moist and flavorful fruitcake crafted from the convenience of a quick bread mix. This versatile recipe opens doors to a world of variations, allowing you to tailor the cake to your unique taste preferences.
Embark on a culinary journey with three distinct fruitcake recipes, each boasting its own tantalizing twist. The classic fruitcake, adorned with a medley of dried fruits and citrus zest, offers a timeless taste sensation. For a tropical twist, the Hawaiian fruitcake beckons with its vibrant mix of pineapple, coconut, and macadamia nuts. Chocolate enthusiasts will delight in the rich decadence of the chocolate fruitcake, where cocoa powder and chocolate chips harmoniously unite.
With step-by-step instructions and a detailed ingredient list for each recipe, this article ensures that even novice bakers can confidently create these delectable treats. Furthermore, tips for achieving the perfect texture and storing the fruitcake for optimal freshness are generously provided.
CANDIED FRUIT BREAD
This is a great bread for tea at Christmas time when you don't like to make fruitcake. It is an old recipe that belonged to my mother, and really good.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Grease an 8x5-inch loaf tin thoroughly. Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs in a medium bowl. Add milk and melted butter; mix well.
- Sift together flour, baking powder, salt, and cinnamon into a large mixing bowl. Add sugar, prepared fruits and nuts, and mix well. Add egg mixture to fruit and nut mixture, stirring just enough to blend. Pour batter into the greased loaf tin. Let stand for 20 minutes.
- Place pan in center of oven on middle rack. Bake for 60 to 70 minutes. Turn out on wire rack, and allow to cool for several hours before slicing.
Nutrition Facts : Calories 482.4 calories, Carbohydrate 80.1 g, Cholesterol 80.5 mg, Fat 15 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 5.3 g, Sodium 638.2 mg, Sugar 36.4 g
FESTIVE FRUITCAKE
Steps:
- 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.
FRUITCAKE (FROM QUICK BREAD MIX)
Use 3 boxes of Quick Bread Mix. Pumpkin, Date, Nut, Cranberry are some of the choices. You can mix and match any of these and end up with a great fruitcake. Makes 11 mini loaves.
Provided by CJAY8248
Categories Quick Breads
Time 1h15m
Yield 11 mini cakes, 11 serving(s)
Number Of Ingredients 7
Steps:
- Combine bread mix and water. Mix well. Add remaining ingredients. Mix. Spoon into greased and floured pans. Bake 1 hour at 350*.
Nutrition Facts : Calories 1034.8, Fat 46.2, SaturatedFat 4.3, Cholesterol 57.7, Sodium 166.5, Carbohydrate 160.9, Fiber 9.8, Sugar 143.5, Protein 9.2
QUICK FRUITCAKE
This fruitcake recipe is very easy to make through use of prepared mincemeat and mixed candied fruit for a quick Christmas-time classic.
Provided by Linda C.
Categories Desserts Cakes Fruitcake Recipes
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper.
- Sift the flour with the baking soda.
- In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans.
- Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 50.4 g, Cholesterol 21.1 mg, Fat 6.1 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 209.6 mg, Sugar 21.8 g
Tips:
- Use a good quality fruitcake mix. Not all mixes are created equal. Look for a mix that contains a variety of fruits and nuts, and that has a moist texture.
- Add extra fruit and nuts. If you want a more flavorful fruitcake, add some extra dried fruit and nuts to the batter. This will also help to keep the cake moist.
- Use a bundt pan. A bundt pan will give your fruitcake a beautiful shape and help it to cook evenly.
- Bake the cake at a low temperature. This will help to prevent the cake from drying out.
- Let the cake cool completely before glazing it. This will help the glaze to set properly.
Conclusion:
Fruitcake is a delicious and festive holiday treat. With a little planning and effort, you can make a delicious fruitcake from a quick bread mix. Just be sure to follow the tips above to ensure that your cake turns out moist and flavorful.
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