Fruit Cake

But not a Christmas kind of fruit cake. Actually, this is more like the filling of cake pops: crumbled cake mixed with icing. In this iteration, however, fruit and nuts are mixed in.

From the box of C.C. from Ceres, California.

Fruit Cake

  1. Box of Betty Crocker cake mix
    Bake and cool and crumble into large bowl.
  2. 4 cups candied and mixed fruits.
  3. 1/2 cup each green, red cherries
  4. 1/2 cups white raisins (seedless)
    1-1/2 cups dates (cut into fourths)
    4-1/2 cups nuts, walnuts or pecans
    1 box of fluffy white icing, Betty Crocker; prepare as box direction.

Add almond flavoring.

Combine crumbled cake and fruit.

Add prepared icing until mixture is damp and well blended.

Pack tightly into two Saran wrap-lined pans 8-1/2 x 4-1/2 x 2-2/3″ or 9 x 5 x 3″. Cover with foil. Chill in refrigerator at least 24 hours.

Keep refrigerated. Slice with sharp knife.

Recipe for Carol Chadwick
From the kitchen of Stella Lindley



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