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Paradise and Pennant Candied Fruit

Festive Holiday Fruitcake Recipe

This definitive fruitcake recipe lives up to its name, with glace colored pineapple wedges, red and green cherries, dried apples, pitted dates, and currents or dark raisins, and more fruit from our Deluxe Fruitcake Mix. There are also two kinds of nuts, molasses, and other tasty ingredients result in a dense moist and delicious cake worthy of any holiday table.




  • 1/3 cup bourbon or orange juice.
  • 1 1/2 cups Deluxe Fruit Cake Mix.
  • 1 1/2 cups (12 ounces) Glace Colored Pineapple Wedges.
  • 1 cup (8 ounces) Glace Whole Red Cherries.
  • 1 cup (8 ounces) Glace Whole Green Cherries.
  • 1 cup dried apples, coarsely chopped.
  • 1 cup pitted dates, coarsely chopped.2 cups currants or dark raisins.
  • 1 cup slivered almonds.
  • 1 cup walnut halves.
  • 1 3/4 cups all-purpose flour.
  • 3/4 cup granulated sugar.
  • 3/4 cup packed light brown sugar.
  • 1/2 cup butter or margarine, softened.
  • 5 eggs.
  • 2 tablespoons dark molasses.
  • 1 teaspoon ground cinnamon.
  • 1/2 teaspoon baking soda.

Pour bourbon over combined fruits and nuts in large bowl; let stand 2 to 3 hours, stirring occasionally. Measure remaining ingredients into large mixing bowl. Beat at low speed until blended; beat at high speed 3 minutes, scraping bowl occasionally. Stir in fruit mixture. Spread mixture evenly in greased 12-cup fluted or angel cake pan, or 2 greased 6-cup fluted cake pans. Press mixture firmly into pan.

Bake in pre-heated 275-degree oven until toothpick inserted in center of cake comes out clean, 3 to 3 1/2 hours. Cool in pan on wire rack 20 minutes; invert onto wire rack and cool completely.

Makes 1 large or 2 small fruitcakes.