Fruitcake Recipe

By cookmichele

Ingredients

• Glaze, optional:
• 1 package spice cake mix (2 layer size)
• 1 package (3-3/4 ounces) instant lemon pudding mix
• 2/3 cup apricot nectar
• 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 walnuts
• 1 cup sifted powdered sugar

Preparation

Step 1

In a large mixing bowl, combine cake mix, pudding mix, apricot nectar and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Fold in the chopped fruits and nuts. Turn batter into a generously greased and floured 10-inch tube pan. Bake at 350 for 50-55 minutes or until cake tests done. Cool for 15 minutes in the pan, then remove to a rack to cool thoroughly. For best flavor, wrap and store in fridge for 24 hours before serving. Drizzle with glaze just before serving.