Holiday Fruit Cake
|Chopped mixed candied fruits||1 Cup (16 tbs)|
|Pitted dates||2⁄3 Cup (10.67 tbs), chopped|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Brandy/Orange juice||1⁄4 Cup (4 tbs)|
|Vanilla flavor instant pudding & pie filling||100 Gram (1 Package, 6 Serving Size)|
|Yellow cake mix||18 1⁄4 Ounce (1 Package, 2 Layer Size)|
|Sour cream||1 Cup (16 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Grated orange peel||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
Heat oven to 350°F.
Mix fruit, dates, walnuts and brandy in medium bowl.
Reserve 1/3 cup pudding mix.
Beat cake mix, remaining pudding mix, sour cream, oil, eggs and orange peel in large bowl with electric mixer on low speed just to moisten, scraping sides of bowl often.
Beat on medium speed 4 minutes.
Stir in fruit mixture.
Pour batter into greased and floured 10-inch fluted tube pan.
Bake 45 minutes or until toothpick inserted in center comes out clean.
Cool in pan 15 minutes.
Remove from pan; cool on wire rack.
Beat reserved 1/3 cup pudding mix and milk in small bowl until smooth.
Spoon over top of cake to glaze.
Garnish with Marzipan Fruits, if desired.