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 pecans
- .
- 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.Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.
More Fruitcake Recipes
White Fruitcake
Dundee Cake
Brandied Fruitcakes
Golden Fruitcake
Apricot Fruitcake
Dark Fruitcake
Kentucky Bourbon Cake
Southern Jam Cake
Fruit Jewel Cookies
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