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
- Box of Betty Crocker cake mix
Bake and cool and crumble into large bowl. - 4 cups candied and mixed fruits.
- 1/2 cup each green, red cherries
- 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