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Easy Fruitcake With Apricot Glaze

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Ingredients:

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

Preparation:

In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy, 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 to 55 minutes for 50 to 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 refrigerator for 24 hours before serving.

In a small bowl, combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar. Mixture should be thin enough to drizzle. Drizzle glaze over fruitcake before serving time.

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