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Holiday Fruit Cake Recipe
|Chopped candied fruit||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)|
|Pudding and pie filling||6 Ounce (1 Package, 6 Serving Size, Instant, Jell-O Brand)|
|Yellow cake mix||18 Ounce (1 Package, 2 Layer Size)|
|Sour cream||1 Cup (16 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||1 Tablespoon|
|Cold milk||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 6291 Calories from Fat 2409
% Daily Value*
Total Fat 272 g418.2%
Saturated Fat 69.2 g345.9%
Trans Fat 0 g
Cholesterol 980.6 mg
Sodium 4589.2 mg191.2%
Total Carbohydrates 875 g291.6%
Dietary Fiber 38 g152.1%
Sugars 608.1 g
Protein 83 g166.2%
Vitamin A 51.4% Vitamin C 38.1%
Calcium 72% Iron 54.9%
*Based on a 2000 Calorie diet
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.