Easy Fruitcake
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  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.
RECIPE BACKSTORY
A friend passed this on to me from her grandmother.