Gingerbread Fruitcake

Name: Gingerbread Fruitcake
Ingredients: 1 (7-ounce) package dried fruit bits (we tested with SunMaid); 3/4 cup sweetened dried cranberries; 6 tablespoons apricot brandy, divided; 1 (14.5-ounce) package gingerbread cake and cookie mix (we tested with Betty Crocker); 1 1/4 cups water; 1 large egg, lightly beaten; 3/4 cup chopped pecans, toasted

7 ingredients

1 steps

Ingredients

1 (7-ounce) package dried fruit bits (we tested with SunMaid)
3/4 cup sweetened dried cranberries
6 tablespoons apricot brandy, divided
1 (14.5-ounce) package gingerbread cake and cookie mix (we tested with Betty Crocker)
1 1/4 cups water
1 large egg, lightly beaten
3/4 cup chopped pecans, toasted

Directions

1

["Combine dried fruit bits, cranberries, and 1/4 cup brandy in a medium bowl. Let stand 30 minutes.", "Place cake mix in a large bowl; make a well in center. Add water and egg, stirring just until blended. Stir in soaked dried fruit and chopped pecans. (Batter is not as thick as typical fruitcake batter.) Pour batter into a greased 9\" x 5\"" loafpan.""