- Recipes Home
- Interest Groups
Holiday Fruit Cake Recipe
|Chopped mixed candied fruits||1 Cup (16 tbs)|
|Pitted dates||2⁄3 Cup (10.67 tbs), chopped|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Brandy/Orange juice||1⁄4 Cup (4 tbs)|
|Vanilla flavor instant pudding & pie filling||100 Gram (1 Package, 6 Serving Size)|
|Yellow cake mix||18 1⁄4 Ounce (1 Package, 2 Layer Size)|
|Sour cream||1 Cup (16 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Grated orange peel||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 5639 Calories from Fat 2504
% Daily Value*
Total Fat 281 g432.9%
Saturated Fat 73.9 g369.5%
Trans Fat 0 g
Cholesterol 980.6 mg
Sodium 4568.4 mg190.3%
Total Carbohydrates 651 g217%
Dietary Fiber 35.7 g142.8%
Sugars 366.1 g
Protein 110 g219.7%
Vitamin A 95.7% Vitamin C 53.1%
Calcium 203.9% Iron 53.4%
*Based on a 2000 Calorie diet
Mix fruit, dates, walnuts and brandy in medium bowl.
Reserve 1/3 cup pudding mix.
Beat cake mix, remaining pudding mix, sour cream, oil, eggs and orange peel in large bowl with electric mixer on low speed just to moisten, scraping sides of bowl often.
Beat on medium speed 4 minutes.
Stir in fruit mixture.
Pour batter into greased and floured 10-inch fluted tube pan.
Bake 45 minutes or until toothpick inserted in center comes out clean.
Cool in pan 15 minutes.
Remove from pan; cool on wire rack.
Beat reserved 1/3 cup pudding mix and milk in small bowl until smooth.
Spoon over top of cake to glaze.
Garnish with Marzipan Fruits, if desired.