MIX AND MAKE FRUIT CAKE
1 (1 lb. 2 1/2 oz.) pkg. yellow cake mix
1/2 c. (1/4 lb.) candied pineapple
1/2 c. (1/4 lb.) red candied cherries
1 1/2 c. (1/2 lb.) raisins
1 (6 1/2 oz.) pkg. fluffy white frosting mix
4 c. (2 lbs.) mixed candied fruit
1/2 c. (1/4 lb.) dates, pitted and quartered
1/2 c. (1/4 lb.) green candied cherries
4 1/4 c. (1 lb.) pecan halves
Prepare cake mix as directed on package. Bake it, then let cool. Prepare
6 (6 x 3 1/2 x 2 inch) foil loaf pans, two (9x5x3 inch) loaf pans or one (10x4
inch) tube pan by lining with foil; allow extra foil to fold over tops when
cakes are refrigerated or frozen. Crumble cooled cake into a large bowl; add
fruits and nuts and mix.
Prepare frosting mix as directed on package. Blend it into fruits and
cake; mix with hands or stir until crumbs are well moistened. Distribute fruits
and nuts evenly. Pack cake mixture into ready pans. Smooth tops with buttered
fingers. Cover with foil flaps. Refrigerate until needed, or package for
freezing. Cake must set a minimum of 24 hours.
marilyn
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
