*Spicy Wreath Fruitcake*
Sandra Lee's Semi-Homemade Desserts has a lot of great recipes for holidays and just anytime. This is a classic holiday recipe that will bring back all your fondest memories of Christmas past. This recipe is reprinted by permission.
12 ounces mixed glace' fruit, chopped
1/2 cup chopped walnuts, toasted
1/3 cup chopped pitted dates, Sunsweet
1 box (18.25-ounce) spice cake mix, Betty Crocker SuperMoist
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons pure orange extract, McCormick
2 teaspoons brandy extract, McCormick
Frozen Whipped topping, thawed, Cool Whip (optional)
Prep time: 10 minutes
Baking time: 45 minutes
Cooling time: 30 minutes
Preheat oven to 350 degrees. Butter and flour 10-inch-diameter ring mold. Combine glace' fruit, walnuts, dates, and 3 tablespoons of dry cake mix in medium bowl; toss to coat. Combine remaining cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Stir in orange and brandy extracts. Stir fruit and nut mixture into batter. Transfer batter to prepared mold. Bake for 45 minutes, or until toothpick inserted near center of cake comes out clean. Cool cake in pan on cooling rack for 15 minutes. Invert cake onto cooling rack and cool completely. Serve with a dollop of Cool Whip (optional).
Tip: This cake can be made one week ahead. Wrap airtight with plastic and freeze.
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