Apricot Brandy Fruit Cake

INGREDIENTS

• 1 package spice cake mix
• 1 package instant lemon pudding mix
• 2/3 c apricot nectar
• 1/4 c apricot brandy
• 1/2 c vegetable oil
• 4 large eggs
• 1 c chopped dates
• 1/2 c chopped candied cherries
• 1/2 c chopped candied pineapple
• 1 c chopped walnuts
• 1 c powdered sugar
• 2-3 Tbsp apricot brandy

PREPARATION

1. Heat oven to 350.
2. Generously grease and flour the Bundt pan
3. In large mixing bowl, combine cake mix, pudding mix, nectar, brandy and oil.
4. Beat at medium until smooth, about 2 minutes.
5. Add eggs, one at a time, beating after each addition.
6. Fold in fruits and nuts.
7. Put batter in prepared pan.
8. Bake 50-55 minutes or until cake tests done.
9. Cool in pan 15 minutes, then remove to rack to cool completely.
10. Wrap and store in refrigerator for 24 hours.
11. Combine powdered sugar and 2-3 Tbsp of apricot brandy and pour over cake before serving, if desired.

-- JMagGuthrie - 2014-11-24