Easy Fruitcake

Name: Easy Fruitcake
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

14 ingredients

2 steps

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

Directions

1

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.
2

Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.