This easy fruitcake is a holiday treat, and a spice cake mix makes it easier than most. It's versatile as well. This cake calls for dates and candied cherries and pineapples, but other fruits may be added or substituted. Candied citron, dried apricots or peaches, raisins, or dried cranberries are just a few possibilities. And a combination of red and green candied cherries will add a festive look. If your family doesn't like nuts in a cake, leave them out or add more dried fruit.
- 1 package spice cake mix (2 layer size)
- 1 package (3 3/4 ounces) instant lemon pudding mix
- 2/3 cup apricot nectar
- 1/4 cup Apricot brandy
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup chopped dates
- 1/2 cup chopped candied cherries
- 1/2 cup chopped candied pineapple
- 1 cup chopped pecans
- For the Glaze:
- 1 cup sifted powdered sugar
- 2 to 3 tablespoons apricot brandy
- In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Fold in the chopped fruits and nuts.
- Turn batter into a generously greased and floured 10-inch tube pan.
- Bake at 350 F for 50 to 55 minutes, or until cake tests done.
- Cool for 15 minutes in the pan and then remove it to a rack to cool thoroughly.
- For best flavor, wrap and store in the refrigerator for 24 hours before serving.
- Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over the fruitcake before serving.
- Replace the chopped pecans with walnuts or use a variety of nuts.
- Add 1/2 cup of raisins or dried cranberries to the fruitcake.
- Replace the candied pineapple with another candied peel or citron.
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|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||2 g|