Spicy Wreath Fruit Cake

12 oz. mixed glace fruit, chopped 1/2 cup chopped walnuts, toasted 1/3 cup chopped pitted dates 1 box spice cake mix (18.25 oz, Betty Crocker Supermoist) 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 2 t. pure orange extract 2 t. brandy extract Frozen whipped topping, thawed (cool whip), optional

Preheat oven to 350. Butter and flour a 10 inch ring mold. Combine glace fruit, walnuts, dates and 3 T. dry cake mix in medium bowl; toss to coat. Combine remaining cake mix, water, oil and eggs in large bowl. Beat for 2 minutes or until well blended. Stir in orange and brandy extracts. Stir in fruit and nut mixture into batter. Transfer batter to prepared mold. Bake for 45 minutes or until toothpick inserted near center of cake comes out clean. Cool cake in pan on cooling rack for 15 minutes. Invert cake onto cooling rack, remove pan and cool completely. Serve with a dollop of whipped topping (optional). Serves 12 Source: Sandra Lee

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