• Cooking Time: 55
• Servings: 18
• Preparation Time: 20
• 1 pkg spice cake mix
• 1 pkg (3 3/4 ounces) instant lemon pudding mix
• 2/3 cup apricot preserves, heated just til liquidy
• 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 toasted pecans

1. In a large mixing bowl, combine cake mix, pudding mix, apricot preserves, apricot brandy, and vegetable oil.
2. Beat on medium speed until batter is smooth, about 2 minutes.
3. Add eggs one at a time, beating after each addition.
4. Fold in the chopped fruits and nuts.
5. Turn batter into two eight inch cake pans lined with Reynolds parchment paper.
6. Bake at 350° for 50 to 55 minutes.
7. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly.

A friend passed this on to me from her grandmother.