Easy Fruitcake Recipe

  • 70 mins
  • Prep: 15 mins,
  • Cook: 55 mins
  • Yield: 16 Servings

This is an easy, semi-homemade fruitcake recipe with apricot brandy and chopped candied fruits and spice cake mix. Apricot nectar and apricot brandy are used to flavor the cake, and a variety of dried and candied fruits make it a moist and delicious holiday cake.

See Also​
Spiced Fruitcake With Brandy

What You'll Need

  • 1 package spice cake mix (2 layer size)
  • 1 package (3 3/4 ounces) instant lemon pudding mix
  • 2/3 cup apricot nectar
  • 1/4 cup Apricot brandy
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 cup chopped dates
  • 1/2 cup chopped candied cherries
  • 1/2 cup chopped candied pineapple
  • 1 cup chopped walnuts
  • Glaze, optional
  • 1 cup sifted powdered sugar
  • 2 to 3 tablespoons apricot brandy

How to Make It

  1. Heat the oven to 350 F.
  2. Generously grease and flour a 10-inch tube cake pan.
  3. In a large mixing bowl with an electric mixer, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes.
  4. Add eggs to the batter one at a time, beating thoroughly after each addition.
  5. Fold in the chopped fruits and nuts.
  6. Turn batter into the prepared tube pan.
  1. Bake in the preheated oven for 50 to 55 minutes, or until the cake tests done.
  2. Cool for 15 minutes in the pan and then remove the cake to a rack to cool thoroughly.
  3. For best flavor, wrap and store the cake in the refrigerator for 24 hours before serving.
  4. Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.

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