Fruitcake

An easy and delicious fruitcake recipe with apricot brandy and chopped candied fruits and spice cake mix.

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, optional
• 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.