Winter-White Fruit Cake

By carol gorman

Ingredients

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 tsp. rum extract
• 1/2 cup each red and green maraschino cherries, drained, divided
• 1 cup mixed nuts (almonds, cashews and pistachios), coarsely chopped
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 4 tsp. milk
• 3/4 cup icing sugar

Details

Servings 14
Preparation time 20mins
Cooking time 116mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 350°F.

Grease and flour 3-L fluted tube pan or 10-inch tube pan. Prepare cake batter as directed on package; blend in dry pudding mix and extract.

Reserve 2 each red and green cherries for garnish. Remove stems, if necessary, from remaining cherries; rinse, then pat dry. Cut cherries into quarters. Stir into cake batter along with the nuts. Pour into prepared pan.

Bake 33 to 36 min. or until toothpick inserted near centre comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Beat cream cheese and milk in medium bowl with mixer until blended. Gradually beat in sugar. Drizzle over cake. Garnish with reserved cherries.