Holiday Fruit Cake
1 pound candied mixed fruits
8 ounces candied cherries, cut in halves
4 ounces candied pineapple, chopped
1 1/2 cups chopped nuts (walnuts, pecans)
1 cup raisins
1/2 cup all-purpose flour
1 package spice cake mix
1 (4 ounce) package vanilla-flavored instant pudding mix
1/2 cup vegetable oil
1/4 cup water
light corn syrup,heated, for garnish
Preheat oven to 300 degrees F. Grease 10-inch tube pan. Line bottom with aluminum foil.
Reserve 1/4 cup assorted candied fruits and nuts for, garnish; if desired. Combine remaining candied fruits, nuts and raisins in large bowl. Toss with flour until evenly coated. Set aside.
Combine cake mix, pudding mix, eggs, oil and water in large mixing bowl. Beat at medium speed with electric mixer for 3 minutes (batter will be very stiff). Stir in candied fruit mixture. Spread in prepared pan. Bake 2 hours or until toothpick inserted in center comes out clean. Cool completely in pan. Invert onto serving plate. Peel off foil.
Brush cake with hot corn syrup and decorate with reserved candied fruit pieces and nuts; if desired. To store, wrap in aluminum foil or plastic wrap, or place in airtight container. Makes 20 to 24 servings.
Grandma soaked the cake before decorating it with rum.
I am not alone God is with me in this and all endeavors I take.
I live in Topeka, KS.
My NASCAR driver is Dale Jr., his number is 88.
| current weight: 250.0