Christmas Fruitcake

Ingredients:

1 package Betty Crocker Super Moist Spice cake mix
1 package Betty Crocker Fluffy White frosting mix (substitute 1 can if boxed isn’t available)
1 32 ounce container of candied mixed fruit
1 small container of red candied cherries
1 small container of green candied cherries
1 small container of candied pineapple
1 1/2 cups seedless raisins (I used golden)
2 cups cup of pitted dates
1 pound package of pecan halves

Instructions:

Bake the spice cake mix per the package instructions.
Cool the cake and crumble it into a very very large bowl or pan. I used the largest crockery bowl I had for this and my memory is we used a large graniteware roaster when I was a kid.

If you cannot find a spice cake mix you can add the following to a white or yellow cake mix.
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp allspice or cloves

Add all of the fruit and nuts to the crumbled cake mixture.
With a very large metal or wooden spoon, mix well.

If you find using your hands is easier, just cover them with some gloves or plastic bags and go for it!

Once the cake crumbles, fruit and nuts are mixed well, add the frosting and continue to mix until thoroughly blended.

Line a 9×13 inch pan with foil or parchment (I used foil).
Lightly grease the lining with a PAM or similar product.
Pack the cake mixture firmly into the pan.

Cover and chill the cake in the refrigerator for at least 24 hours before eating.

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