Recipe by mandabears
Got this recipe from another web site and it is already cooling in the refrigerator. Easy to make, not cheap to make, but it smells amazing. I used chopped pecans and walnuts,lightly toasted, not halves. Use Duncan Hines cake mix.
Top Review by nesbitt929
I made this because I had a desire for fruitcake which I get every winter.This definately satisfied the craving.My fiancee loved it and he is not a fruitcake person.It was simple to make but I made a few changes.I forgot to add the dates which were on the counter.I just plain overlooked them.I added 1 1/2 tsp.allspice and 1 tsp.cinnamon.This ranks up there with all the expensive fruitcakes as far as I am concerned.This will be my only fruitcake recipe from now on,I usually order from Wisconsin during the holidays but not anymore.I can turn out my own and it is so good.I used french vanilla cake mix and french vanilla pudding.Thank you so much mandabears for this one, I will end this review as I have to make another one of these fruitcakes for my stepdaughter.She will be calling to remind me to add the dates.
- 1 lb candied red cherries
- 1 lb candied green cherries
- 8 ounces candied pineapple, diced
- 1 cup pecan halves
- 1⁄2 cup walnut halves
- 1 cup dates, chopped
- 18 1⁄2 ounces white cake mix
- 3 1⁄2 ounces vanilla instant pudding mix
- 3 eggs
- 1⁄2 cup vegetable oil
- 1⁄4 cup water
- 1⁄4 cup flour
- Karo light corn syrup
Directions See How It's Made
- Preheat oven to 300 degrees.
- In a large mixing bowl combine all fruits and nuts.
- Add flour and toss until fruits and nuts are well coated.
- In another large mixing bowl combine cake mix, pudding mix, eggs, oil and water.
- Beat for 3 minutes.
- Fold in fruit/nut mixture;batter will be very stiff.
- Grease and flour a 10 inch Bundt pan very well.
- Bake for 2 hours or until toothpick inserted in center comes out clean.
- Cool completely in pan.
- Heat light Karo syrup until warm.
- Brush cake with warm syrup.
- When glaze and cake are cold cover with aluminun foil.