Ingredients:
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)
2 1/2 cups maraschino cherries, drained well ( approx. one large jar)
1 1/2 cups pecans, broken
1 (20 ounce) cans crushed pineapple, drained
2 cups raisins ( sultanas or a mix work well too)
1 1/2 cups walnuts, broken
Directions:
Preheat oven to 350.
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.
Stir in remaining ingredients. Pour into greased and floured (lightly floured) tube pan. You could also use baking paper to line, I don’t.
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.
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!
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!
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!
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.
large pieces) and freeze this way. Makes a great breakfast as well!
Servings: 36
Time preparation: 30 min.
Time total: 150 min.