My "non-fruitcake" Fruitcake

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 36
• 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) can crushed pineapple, drained
• 2 cups raisins (sultanas or a mix work well too)
• 1 1/2 cups walnuts, broken

Recipe

• 1 preheat oven to 350.
• 2 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.
• 3 stir in remaining ingredients. pour into greased and floured (lightly floured) tube pan. you could also use baking paper to line, i don't.
• 4 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.
• 5 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!
• 6 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!
• 7 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!
• 8 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.
• 9 large pieces) and freeze this way. makes a great breakfast as well!