Easy Semi-Homemade Fruitcake
This fruitcake recipe starts with a spice cake mix. An easy fruitcake recipe with apricot brandy and chopped candied fruits and spice cake mix.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- Cooking spray or butter, for greasing
- Flour, for dusting pan
- 1(2 layer size) package spice cake mix
- 1(3 3/4-ounce) package instant lemon pudding mix
- ⅔cup apricot nectar
- ½cup vegetable oil
- ¼cup apricot brandy
- 4large eggs
- 1cup chopped dates
- ½cup chopped red candied cherries
- ½cup chopped candied pineapple
- 1cup chopped walnuts
- For the Glaze:
- 1cup sifted confectioners' sugar
- 2to 3 tablespoons apricot brandy
Instructions
Step 1
Heat the oven to 350 F.Step 2
Generously grease and flour a one-piece 10-inch tube cake pan.Step 3
In a large mixing bowl with an electric mixer, combine the cake mix, pudding mix, apricot nectar, vegetable oil, and 1/4 cup apricot brandy. Beat on medium speed until batter is smooth, about 2 minutes.Step 4
Add the eggs to the batter one at a time, beating thoroughly after each addition.Step 5
Fold in the chopped fruits and nuts.Step 6
Turn the batter into the prepared tube pan.Step 7
Bake in the preheated oven for 50 to 55 minutes, or until the cake tests done.Step 8
Cool for 15 minutes in the pan and then remove the cake to a rack to cool thoroughly.Step 9
For best flavor, wrap and store the cake in the refrigerator for 24 hours before serving.Step 10
Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.