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Quick Fruit Cake Logs

Country.Chef's picture
Ingredients
For fruitcake
  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)
  Eggs 4
  Date quick bread mix 16 Ounce (Pillsbury)
  Ginger 2 Teaspoon
  Cinnamon 2 Teaspoon
  Cloves 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
For glaze
  Corn syrup 1⁄2 Cup (8 tbs)
Directions

Heat oven to 300°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 300°F for 1 hour 10 minutes to 1 hour 40 minutes or until center of cake is set.
Cool completely.
Loosen edges carefully; invert onto cutting board and, if necessary, remove waxed paper.
Invert again.
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.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Dish: 
Cake
Interest: 
Quick

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