Quick Fruit Cake Logs Recipe
Ingredients
| FRUITCAKE | ||
| Pillsbury | 2 Cup (16 tbs), candied | |
| Pineapple | ||
| Pillsbury | 2 Cup (16 tbs), candied | |
| Walnut or pecan | 4 Cup (16 tbs) | |
| Golden Raisins | 2 Cup (16 tbs) | |
| 2/3 cup light molasses | ||
| Eggs | 4 standard | |
| 1 pkg. Pillsbury Date Quick | ||
| Bread Mix | ||
| Ginger | 2 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Cloves | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| GLAZE | ||
| Corn syrup | 1/2 Cup (16 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.
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.
Chef
