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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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Got this recipe from another web site and it is already cooling in the refrigerator. Easy to make, not cheap to make, but it smells amazing. I used chopped pecans and walnuts,lightly toasted, not halves. Use Duncan Hines cake mix. Ingredients:
1 lb candied red cherries |
1 lb candied green cherries |
8 ounces candied pineapple, diced |
1 cup pecan halves |
1/2 cup walnut halves |
1 cup dates, chopped |
18 1/2 ounces white cake mix |
3 1/2 ounces vanilla instant pudding mix |
3 eggs |
1/2 cup vegetable oil |
1/4 cup water |
1/4 cup flour |
karo light corn syrup |
Directions:
1. Preheat oven to 300 degrees.
2. In a large mixing bowl combine all fruits and nuts.
3. Add flour and toss until fruits and nuts are well coated.
4. In another large mixing bowl combine cake mix, pudding mix, eggs, oil and water.
5. Beat for 3 minutes.
6. Fold in fruit/nut mixture;batter will be very stiff.
7. Grease and flour a 10 inch Bundt pan very well.
8. Bake for 2 hours or until toothpick inserted in center comes out clean.
9. Cool completely in pan.
10. Heat light Karo syrup until warm.
11. Brush cake with warm syrup.
12. When glaze and cake are cold cover with aluminun foil.
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