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Colonial Fruit & Pecan Cake
19 oz (550 g)
# CK200 • $7.99

Quantity:

We have selected from some of the earliest recipes from colonial times to make a pecan-based cake that includes the best quality dried fruits: plump Cape Cod cranberries, sweet California raisins, real Turkish apricots, wholesome New York Ginger Gold apples and tangy New York cherries. Add two eggs to the mix, bake and before you know it, you will have a freshly made fruitcake. Simple and delicious! It will be a favorite among your family and friends for years to come. Contains very little added sugar or flour, as the pecans and fruits create most of the flavor.

This mix makes one bread-loaf-sized cake. You can even make 24 cookies or biscotti with no alterations to the mix! If you would like to make a traditional round fruitcake (in a Bundt or Springform) you will need two mixes.

Tips: This cake is a moist fruit and nut cake and ages very well (some say after a few days of sitting on the shelf, it tastes even better). Once baked it may also be frozen for serving at a later time.

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