Nanny's Fancy Fruitcake is a keeper cake recipe, easy and delicious, perfect for the holidays. Made using a cake box mix, pecans, raisins, and candied peel. A keeper cake recipe, easy and delicious, perfect for the holidays, and a cake you'll make over and over.
Nanny Pat has been baking her fancy fruitcake since 1960, and year on year, it is always a popular choice with her family and friends.
Nanny's Fancy Fruitcake can be made for any occasion, and you can also add your favorite frosting or glaze over the top if you wish. For example, if you're making this over the Christmas period, you could add a white sugar glaze and add some pretty Christmas sugar sprinkles over the top, or for those who like a bit of alcohol added, perhaps soak the dried fruit overnight first in spiced rum and then add to the cake as usual.
This cake will keep nice and fresh for a week or so, so long as you wrap in plastic wrap and pop in an air tight container. So if you wanted to make ahead, perhaps for Thanksgiving, then you could do that for sure!
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Nanny has many recipes, and is well known amongst our Lovefoodies readers for her cakes especially. Many of you will have made her Chocolate Fudge Brownie Cake several times,
and her Banana Bread Cake. They're all so popular and all keeper recipes.
Prep Time
10 minutes
Cook Time
90 minutes
Serves
12
Ingredients you'll need
- Pillsbury Quick Date Bread Boxed
- Eggs
- Water
- Oil
- Candied Fruit
- Pecan Nuts
- Raisins
Instructions
- Pre Heat Oven to 350F or 180C. Grease a 12 cup bundt pan well with spray oil, or butter and flour. You can use 2 smaller bundt pans if you prefer.
2. Mix the cake mixes using the ingredients listed above. **DO NOT USE INGREDIENTS listed on the box.
In a large bowl, empty the box mixes then add 2 beaten eggs, water, and oil. Mix until combined.
3. Then add the remaining ingredients, i.e all the fruit and nuts. It's easier to mix this part using your hand, or a wooden spoon
4. Transfer mixture into the bundt pan and place in the oven for 1 hour 20 to 1 hour 30 minutes. Test with a skewer to ensure it is baked through.
5. Remove from the oven and allow to cool in the pan for 10 minutes then turn out on to a cooling rack.
We'd love to hear from you and what you thought of Nanny's Fancy Fruitcake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
6. Allow to completely cool before slicing or cover with plastic wrap to seal and store in a container until you're ready to eat. This will keep fresh for about 1 week if sealed.
** You can also add a simple powdered sugar glaze if you wish. Just add a few tablespoons of water to 1 cup of powdered sugar, stir until dissolved. You may need to add a little more water, depending on how thick or runny you want your glaze. Pour over the cake whilst it is still warm and allow to cool.
Recipe Card
Nanny's Fancy Fruitcake
Nanny's Fancy Fruitcake is a keeper cake recipe, easy and delicious, perfect for the holidays.
Ingredients
- 2 Boxes (16.6oz each) Pillsbury Quick Date Bread
- 2 Eggs
- 2 Cups or 470 ml Water
- 1/4 Cup or 60 ml Oil
- 3 Cups or 360 g Candied Fruit
- 2 Cups or 240 g Broken Pecan Nuts
- 1 Cup or 120 g Raisins
Instructions
1. Pre Heat Oven to 350F or 180 C . Grease a 12 cup bundt pan well with spray oil, or butter and flour.
2. Mix the cake mixes using the ingredients listed above. **DO NOT USE INGREDIENTS listed on the box.
In a large bowl, empty the box mixes then add 2 beaten eggs, water, and oil. Mix until combined.
3. Then add the remaining ingredients, i.e all the fruit and nuts. It's easier to mix this part using your hand, or a wooden spoon.
4. Transfer mixture into the bundt pan and place in the oven for 1 hour 20 to 1 hour 30 minutes. Test with a skewer to ensure it is baked through.
5. Remove from the oven and allow to cool in the pan for 10 minutes then turn out on to a cooling rack.
6. Allow to completely cool before slicing or cover with plastic wrap to seal and store in a container until you're ready to eat. This will keep fresh for about 1 week if sealed.
** You can also add a simple powdered sugar glaze if you wish. Just add a few tablespoons of water to 1 cup of powdered sugar, stir until dissolved. You may need to add a little more water, depending on how thick or runny you want your glaze. Pour over the cake whilst it is still warm and allow to cool.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 31mgSodium: 27mgCarbohydrates: 42gFiber: 3gSugar: 32gProtein: 3g
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