Quick Fruit Cake Logs
|Candied pineapple||2 Cup (32 tbs) (Pillsbury)|
|Glace cherries||2 Cup (32 tbs) (candied Pillsbury)|
|Walnut halves/Pecan halves||4 Cup (64 tbs) (or pieces)|
|Golden raisins||2 Cup (32 tbs)|
|Light molasses||2⁄3 Cup (10.67 tbs)|
|Date quick bread mix||16 Ounce (Pillsbury)|
|Corn syrup||1⁄2 Cup (8 tbs)|
Heat oven to 300Â°F.
Grease 13x9-inch baking pan; line bottom with waxed paper.
In very large bowl using rubber spatula, combine pineapple, cherries, nuts and raisins.
In medium bowl, combine molasses and eggs; blend well.
Pour over fruits; mix well.
In another medium bowl, combine quick bread mix, ginger, cinnamon, cloves and nutmeg; mix well.
Sprinkle over fruit mixture.
Stir just until dry ingredients are moistened.
Pour into waxed paper-lined pan.
Press firmly into pan.
Bake at 300Â°F for 1 hour 10 minutes to 1 hour 40 minutes or until center of cake is set.
Loosen edges carefully; invert onto cutting board and, if necessary, remove waxed paper.
Bring corn syrup to a boil in small saucepan.
Pour and spread evenly over fruitcake.
Cool until glaze is dry.
Cut crosswise into 5 logs.
Wrap individually in plastic wrap.
Cake is ready to eat the next day or can be aged in the refrigerator up to 3 months.