Recipe: Holiday Fruitcake

Traditional "jewel" or "stained glass" type fruit cakes use a lot of candied fruit.

This is a re-post:

Holiday Fruitcake
Source: published recipe by Pillsbury

2 eggs
1/2 cup water
2 pkgs Pillsbury Quickbread mix (any flavor)
2 2/3 cups (one 28oz jar) non-such ready to use mincemeat
1 cup nuts halved or chopped
2 cups candied fruit

Generously grease and flour a ten inch (12 cup) bundt fluted tube pan.

In large bowl, combine eggs and water. Add remaining ingredients by hand, stir until combined. Pour into prepared pan. Bake at 350 for 80 to 90 minutes until toothpick inserted in center comes out clean. Cool 15 minutes; invert on cooling rack. Cool completely. To store, wrap tightly in foil and plastic wrap; store in refrigerator. If desired, glaze with warm corn syrup; decorate with candied fruit and nuts.

Hint for added flavor- I soak my fruitcake with either brandy or rum.