BEST FRUIT CAKE MIX RECIPES

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BEST FRUIT CAKE RECIPE - HOW TO MAKE FRUIT CAKE



Best Fruit Cake Recipe - How to Make Fruit Cake image

This easy fruit cake recipe is dense but moist and not overbearingly boozy, so it's perfect for Christmas. It makes two loaves, too!

Provided by THEPIONEERWOMAN.COM

Categories     Christmas    baking    comfort food    dessert    fruit

Total Time 6 hours 30 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 16 servings

Number Of Ingredients 16

2 c.

golden raisins

2 c.

chopped dried apricots

1 c.

chopped dried figs

1 c.

chopped candied ginger

1 c.

brandy, whiskey, or apple cider, plus more for brushing

Nonstick baking spray with flour 

3 c.

all-purpose flour

1 tbsp.

apple or pumpkin pie spice

1 tsp.

baking powder

3/4 tsp.

salt

2

sticks unsalted butter, softened

1 1/2 c.

light brown sugar

3

large eggs

1 tbsp.

vanilla extract

1 1/2 c.

candied cherries

1 1/2 c.

chopped nuts, like pecans, walnuts or almonds

Steps:

  • In a medium bowl, stir together the raisins, apricots, figs, ginger, and brandy (sub whiskey or apple cider if you like). Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak.  Preheat the oven to 300F. Butter or spray 2 (9x5-inch) loaf pans with baking spray. In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set aside.  In a large mixing bowl, beat butter with a hand mixer until smooth. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well incorporated. Beat in the vanilla. With mixer on low speed, slowly add the flour mixture, beating just until combined. With a spatula, fold in the candied cherries, nuts, and soaked fruit. Divide the batter evenly among the two baking pans.  Bake for 2 hours or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes. Run a knife around the cake to release it from the edges. Remove and place them on a cooling rack. Generously brush tops and sides of the cakes with brandy or whiskey (you can also use simple syrup). Cool completely. Store the cakes tightly wrapped in plastic wrap for up to 6 weeks.

FRUIT COCKTAIL CAKE (FROM A CAKE MIX) RECIPE - FOOD.COM



Fruit Cocktail Cake (from a Cake Mix) Recipe - Food.com image

This delicious cake comes together fast, starting with a cake mix. I think the flavor is very subtle, and the cake is quite moist. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. (*NOTE: I used a fruit cocktail I've found that has guava, mango, etc., and found the pieces a little large, so I chopped it up a bit before adding to mixture. The regular fruit cocktail with grapes, etc., should be fine w/o that)

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 18 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) box yellow cake mix (I use the kind with pudding in the mix, Betty Crocker)
1 (16 ounce) can fruit cocktail, undrained
1 cup coconut, plus
1/2 cup coconut
2 eggs
1/2 cup brown sugar

Steps:

  • Preheat to 325*.
  • Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
  • Blend, then beat at medium speed for 2 minutes.
  • Pour batter into greased 9x13 pan, or two 8x8 pans.
  • Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
  • Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
  • Serve warm or room temp; stays moist for several days.

Nutrition Facts : Calories 216.9, FatContent 8.5, SaturatedFatContent 4.7, CholesterolContent 21.2, SodiumContent 202.9, CarbohydrateContent 34, FiberContent 1.7, SugarContent 22.5, ProteinContent 2.6

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