Sunripe Candied Fruit Cake Mix Recipes

CANDIED FRUITCAKE

Steps:

• Combine dates and candied fruit in a small bowl; pour coffee and brandy over them, and stir to combine. Cover and macerate 6 hours or overnight.
• Place oven rack in lowest position and large roasting pan on rack. Fill pan halfway with hot water. Heat oven to 350 degrees. Grease a 10-inch tube pan. Stir flour, mace, cinnamon, cloves, salt, baking powder and soda together in medium bowl; set aside.
• In mixer with paddle attachment, beat butter on medium speed until light and fluffy, 40 seconds. Scrape down bowl, add brown sugar, and beat until light and fluffy, 2 minutes. Mix in vanilla. Add eggs, beating well after each addition.
• With machine on low speed, add dry ingredients, and mix just to combine. Mix in dates, fruit and macerating liquid. Turn batter into cake pan, smoothing top. Bake in water bath until cake has risen and top is brown, about an hour. Remove cake from oven, cool in pan on wire rack 5 minutes, turn out of pan right-side up onto rack and cool completely.
• Heat sugar with 1 tablespoon water to a simmer, stirring to dissolve sugar. Simmer until syrup thickens slightly. Remove from heat. Arrange slices of candied fruit on top of cake, and brush with syrup.

CAKE MIX FRUITCAKE

Steps:

• Preheat oven to 300 degrees.
• In a large mixing bowl combine all fruits and nuts.
• Add flour and toss until fruits and nuts are well coated.
• In another large mixing bowl combine cake mix, pudding mix, eggs, oil and water.
• Beat for 3 minutes.
• Fold in fruit/nut mixture;batter will be very stiff.
• Grease and flour a 10 inch Bundt pan very well.
• Bake for 2 hours or until toothpick inserted in center comes out clean.
• Cool completely in pan.
• Heat light Karo syrup until warm.
• Brush cake with warm syrup.
• When glaze and cake are cold cover with aluminun foil.

MRS. WALKER'S FRUIT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
• Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.