| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs, Dairy, Vegetables |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped candied fruit |
| 2/3 |
c |
Pitted dates; chopped |
| 1/2 |
c |
Chopped walnuts |
| 1/4 |
c |
Brandy or orange juice |
| 1 |
pk |
(6-serving size) jell-o(r) instant vanilla flavor pudding and pie filling |
| 1 |
pk |
(2-layer size) yellow cake mix |
| 4 |
|
Eggs |
| 1 |
c |
(1/2 pint) sour cream |
| 1/3 |
c |
Vegetable oil |
| 1 |
tb |
Grated orange rind |
| 2/3 |
c |
Cold milk |
INSTRUCTIONS
Mix together candied fruit, dates, walnuts and brandy.
Reserve 1/3 cup pudding mix; set aside. Combine cake mix, remaining pudding
mix, eggs, sour cream, oil and orange rind in large bowl. Beat at low speed
of electric mixer just to moisten, scraping sides of bowl often. Beat at
medium speed 4 minutes. Stir in fruit mixture.
Pour batter into well-greased and floured 10-inch fluted tube pan. Bake at
350 degrees F for 45 minutes or until cake tester inserted in center comes
Out clean. Cool in pan 15 minutes. Remove from pan; finish cooling on wire
rack.
Beat reserved pudding mix and milk in small bowl until smooth. Spoon over
top of cake to glaze. Garnish with Marzipan Fruits, if desired.
Prep time: 30 minutes
Baking time: 45 minutes
Recipe by: Treasury of Christmas Recipes (1991)
Posted to MC-Recipe Digest V1 #938 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 30, 1997
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