Post by cuteascountry_Shortcake on Sept 20, 2005 8:56:55 GMT -6
Easy Fruitcake
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 walnuts
Glaze, optional
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° for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving.
Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.
FRUIT CAKE
1 pkg. Duncan Hines spice cake mix
4 c. candied mixed fruit
1/2 c. each whole red and green candied cherries
1 1/2 c. of seedless raisins
1 c. dates (6 1/2 oz. pkg.)
4-1/4 c. pecan halves (1 lb.)
1 pkg. fluffy white Pillsbury frosting mix
Make cake as directed on package and cool. Crumble cake into large bowl. Add fruits, nuts and frosting prepared according to directions. Toss together until mixture is damp and blended. Pack tightly into foil lined 10 inch tube or loaf pan. Pat down until smooth. Cover with foil and chill in refrigerator at least 24 hours. Cake improves if stored longer.
Source: Source: Diana Rattray Southern U.S. Cuisine at About.com
Resubmitted by Mary from Alabama, Newsletter 12/2004
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 walnuts
Glaze, optional
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° for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving.
Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.
FRUIT CAKE
1 pkg. Duncan Hines spice cake mix
4 c. candied mixed fruit
1/2 c. each whole red and green candied cherries
1 1/2 c. of seedless raisins
1 c. dates (6 1/2 oz. pkg.)
4-1/4 c. pecan halves (1 lb.)
1 pkg. fluffy white Pillsbury frosting mix
Make cake as directed on package and cool. Crumble cake into large bowl. Add fruits, nuts and frosting prepared according to directions. Toss together until mixture is damp and blended. Pack tightly into foil lined 10 inch tube or loaf pan. Pat down until smooth. Cover with foil and chill in refrigerator at least 24 hours. Cake improves if stored longer.
Source: Source: Diana Rattray Southern U.S. Cuisine at About.com
Resubmitted by Mary from Alabama, Newsletter 12/2004