Holiday Fruit Cake Recipe
Ingredients
| 1 cup chopped candied fruit | ||
| Pitted dates | 2/3 Cup (16 tbs), chopped | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup brandy or orange juice | ||
| Pie filling package | 1 | |
| Yellow cake mix package | 1 | |
| Eggs | 4 standard | |
| Sour cream | 1 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Orange rind | 1 Tablespoon, grated | |
| Cold milk | 2/3 Cup (16 tbs) | |
Directions
MIX together candied fruit, dates, walnuts and brandy.
RESERVE 1/3 cup pudding mix; set aside.
Combine cake mix, remaining pudding mix, eggs, sour cream, oil and orange rind in large bowl.
Beat at low speed of electric mixer just to moisten, scraping sides of bowl often.
Beat at medium speed 4 minutes.
Stir in fruit mixture.
POUR batter into well-greased and floured 10-inch fluted tube pan.
Bake at 350° for 45 minutes or until cake tester inserted in center comes out clean.
Cool in pan 15 minutes.
Remove from pan; finish cooling on wire rack.
BEAT reserved pudding mix and milk in small bowl until smooth.
Spoon over top of cake to glaze.
Garnish with Marzipan Fruits, if desired.
RESERVE 1/3 cup pudding mix; set aside.
Combine cake mix, remaining pudding mix, eggs, sour cream, oil and orange rind in large bowl.
Beat at low speed of electric mixer just to moisten, scraping sides of bowl often.
Beat at medium speed 4 minutes.
Stir in fruit mixture.
POUR batter into well-greased and floured 10-inch fluted tube pan.
Bake at 350° for 45 minutes or until cake tester inserted in center comes out clean.
Cool in pan 15 minutes.
Remove from pan; finish cooling on wire rack.
BEAT reserved pudding mix and milk in small bowl until smooth.
Spoon over top of cake to glaze.
Garnish with Marzipan Fruits, if desired.
Chef
