Easy Noel Fruit Cake Recipe
Ingredients
| Apricot package | 1 | |
| 1 jar mixed candied fruits | ||
| Pecans | 1 Cup (16 tbs), chopped | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
| Blanched almonds | 1/2 / Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Sherry | 2 Tablespoon | |
Directions
1. Grease a 6-cup fluted tube pan or 8 1/2 x 3 5/8 x 25/8 incn loaf pan; line bottom with wax paper; grease paper. (If tube pan isn't flat on bottom, grease very well; dust with flour; tap out.
2. Combine mix with fruit, pecans and raisins in a large bowl; mix, following label directions. Turn into pan. Arrange almonds on batter.
3. Bake in moderate oven (350°) 1 hour, or until center springs back when lightly pressed with fingertip.
4. Cool in pan on wire rack 10 minutes. Turn out of pan; remove wax paper; cool completely.
5. Heat corn syrup and sherry just until bubbly in small pan; brush over cake. Decorate with candied cherries.
2. Combine mix with fruit, pecans and raisins in a large bowl; mix, following label directions. Turn into pan. Arrange almonds on batter.
3. Bake in moderate oven (350°) 1 hour, or until center springs back when lightly pressed with fingertip.
4. Cool in pan on wire rack 10 minutes. Turn out of pan; remove wax paper; cool completely.
5. Heat corn syrup and sherry just until bubbly in small pan; brush over cake. Decorate with candied cherries.
Chef
