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Show New, Easy Recipe For Fruitcake Want an easy way to make a luscious fruitcake this year? Try this new recipe introduced at the Newspaper Food Editor Conference Confer-ence in Chicago no long baking or aging, you just chill and serve the cake. Mystery Fruitcake 1 pkg. Betty Crocker Honey V2 cups seedless raisins Spice, Yellow, White, or Devils (V2 lb.) Food Cake Mix 1 cup dates, cut up 4 cups candied mixed fruit (two (GV-oz. pkg.) 1-lb. jars) 44 cups pecan halves (1 lb.) l2 cup each whole red and green 1 pkg. Betty Crocker Fluffy candied cherries Y2 lb.) White Frosting Mix Make cake as directed on package. Cool. Crumble cooled cake into large bowl and add rest of ingredients. Make Fluffy White Frosting Mix according to package directions and add to fruit, nuts, and cake mixture. Stir with spoon or toss together with hands until mixture is damp and blended together. PACK TIGHTLY into two foil lined Vox-VteW or two 9x5x3" loaf pans. Pat down with buttered hands until smooth. Cover cake with foil and chill in refrigerator at least 24 hours. Cake improves if stored longer. Cake should be kept refrigerated. Slice with sharp knife and serve cold. Makes 6fo-6. fruitcake. For smaller fruitcake: Follow recipe above except, use only 1 layer of cake and half of fruit and nuts, and use only half prepared frosting mix in, fruitcake. PACK TIGHTLY into one foil-lined loaf pan. Ice remaining layer with rest of icing. |
