Easy Fruitcake With Spice Cake Mix Recipe

fruitcake
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Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 12 to 16 servings
Nutritional Guidelines (per serving)
346 Calories
14g Fat
51g Carbs
4g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 346
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 9%
Cholesterol 47mg 16%
Sodium 230mg 10%
Total Carbohydrate 51g 18%
Dietary Fiber 2g 6%
Total Sugars 34g
Protein 4g
Vitamin C 2mg 11%
Calcium 77mg 6%
Iron 1mg 6%
Potassium 137mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

 

Ingredients

  • 1 (15 1/4-ounce) box spice cake mix

  • 1 (3 3/4-ounce) package instant lemon pudding mix

  • 2/3 cup apricot nectar

  • 1/4 cup apricot brandy

  • 1/2 cup vegetable oil

  • 4 large eggs

  • 1 cup coarsely chopped dates

  • 1/2 cup coarsely chopped candied cherries

  • 1/2 cup coarsely chopped dried pineapple

  • 1 cup coarsely chopped pecans

  • Baking spray with flour

For the Glaze:

  • 2 to 3 tablespoons apricot brandy

  • 1 cup sifted confectioners' sugar

Steps to Make It

  1. In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 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.

  2. Turn batter into a 10-inch tube pan that has been generously coated with baking spray.

  3. Bake at 350 F for 50 to 55 minutes, or until cake tests done.

  4. Cool for 15 minutes in the pan and then remove it to a rack to cool thoroughly.

  5. For best flavor, wrap and store in the refrigerator for 24 hours before serving.

Glaze

  1. Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over the fruitcake before serving.

Recipe Variations

  • 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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