Cake-Mix Fruitcake
Cake-Mix Fruitcake
1 package 2-egg white-cake mix
3 tablespoons shortening
1/2 teaspoon cinnamon
1/2 cup boiling water
2 eggs, as called for on package
2 tablespoons cold water
1 1/2 pounds prepared mixed candied fruit
1/2 pound white raisins
2 cups chopped nuts
Empty cake mix into bowl and add shortening and cinnamon. Add boiling water and stir just until ingredients are moistened. Let stand 30 minutes. Line two loaf pans (8 1/2 by 4 1/2 by 2 1/2 inches) with three thicknesses of heavy brown paper. Grease paper. After the 30-minutes rest period, beat cake batter vigorously with spoon or mixer at medium speed for two minutes. Add eggs and cold water. Beat 2 more minutes. Stir in fruits, raisins and nuts. Spoon batter into prepared pans. Bake for 2 1/4 to 2 1/2 hours at 300 degrees, or until a wooden pick inserted in the center comes out clean.
Cool, leaving paper on cake until cold.
Yield: 2 fruit cake loaves
1 package 2-egg white-cake mix
3 tablespoons shortening
1/2 teaspoon cinnamon
1/2 cup boiling water
2 eggs, as called for on package
2 tablespoons cold water
1 1/2 pounds prepared mixed candied fruit
1/2 pound white raisins
2 cups chopped nuts
Empty cake mix into bowl and add shortening and cinnamon. Add boiling water and stir just until ingredients are moistened. Let stand 30 minutes. Line two loaf pans (8 1/2 by 4 1/2 by 2 1/2 inches) with three thicknesses of heavy brown paper. Grease paper. After the 30-minutes rest period, beat cake batter vigorously with spoon or mixer at medium speed for two minutes. Add eggs and cold water. Beat 2 more minutes. Stir in fruits, raisins and nuts. Spoon batter into prepared pans. Bake for 2 1/4 to 2 1/2 hours at 300 degrees, or until a wooden pick inserted in the center comes out clean.
Cool, leaving paper on cake until cold.
Yield: 2 fruit cake loaves
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