Holiday Fruitcake - 1 Recipe - Cooking Index
Holiday Fruitcake - 1 Recipe - Cooking Index
| 1 cup | 146g / 5.1oz | Candied fruit - chopped |
| 2/3 cup | 97g / 3.4oz | Dates, pitted - chopped |
| 1/2 cup | 73g / 2.6oz | Walnuts - chopped |
| 1/4 cup | 59ml | Brandy or orange juice |
| 1 | Jell-O* instant vanilla flavor pudding and pie filling | |
| 1 | Yellow cake mix (2-layer size) | |
| 4 | Eggs | |
| 1 cup | 237ml | Sour cream (1/2 pint) |
| 1/3 cup | 78ml | Vegetable oil |
| 1 tablespoon | 15ml | Orange rind - grated |
| 2/3 cup | 157ml | Cold milk |
* 6-serving size
Mix together candied fruit, dates, walnuts and brandy.
Reserve 1/3 cup pudding mix; set aside.
Combine cake mix, remaining pudding mix, eggs, sour cream, oil and orange rind in large bowl. Beat at low speed of electric mixer just to moisten, scraping sides of bowl often. Beat at medium speed 4 minutes. Stir in fruit mixture.
Pour batter into well-greased and floured 10-inch fluted tube pan.
Bake at 350F for 45 minutes or until cake tester inserted in center comes Out clean. Cool in pan 15 minutes.
Remove from pan; finish cooling on wire rack.
Beat reserved pudding mix and milk in small bowl until smooth. Spoon over top of cake to glaze. Garnish with Marzipan Fruits, if desired.
Prep time: 30 minutes
Baking time: 45 minutes
Source:
Treasury of Christmas Recipes (1991)
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