10 fruit cake bundt cake Recipes

bundt cake (any flavor you like ), semi-sweet chocolate chips, red fruit roll-ups or 1 fruit leather, assorted decorative candies

cake mix , with pudding in the middle (or moist), extract (any flavor ), eggs, fruit pie filling

unsweetened dutch-process cocoa powder, plus more for dusting, dark chocolate (60 to 70 percent cacao), chopped, all-purpose flour, baking soda, baking powder, salt, unsalted butter, slightly cool (not cold) and cut into chunks, granulated sugar, light brown sugar, eggs, full-fat greek yogurt, pure vanilla extract, nutty granola without fruit, sugar , for dusting

philadelphia cream cheese, softened, butter or 1 cup margarine, softened, sugar, eggs, vanilla, baking powder, salt, candied fruit or 1 cup raisins, cake flour (1/4 cup is for fruit), pecans or 1/2 cup walnuts, chopped

light brown sugar, sliced almonds, walnuts, chopped fine (or pecans), all-purpose flour, butter, melted, orange peel, all-purpose flour, baking powder, baking soda, butter, softened (1 stick), sugar, eggs, orange peel, vanilla extract, orange juice, blueberries , lightly tossed in flour to coat (or raisins tossed in flour to coat), sugar, orange juice

duncan hines lemon supreme cake mix, sour cream, margarine, softened, water, amaretto, eggs, mixed candied fruit, raisins, pecans, chopped, sugar, cornstarch, water, butter, amaretto, lemon juice, raisins

sliced peaches -- chopped, sugar -- divided, dry yeast, pineapple -- crushed, maraschino cherries, fruit cocktail -- cut, do not drain fruit. combine peaches and 2-1/2 cup sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. stir daily for 10 days., on the 10th day , add pineapple and 2-1/2 cup sugar. stir daily for another 10 days. add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days., drain fruit , reserve juice for the next batch. makes enough fruit, day 31, you are ready to make your cakes., you need, duncan hines butter recipe cake mix (for three mixings), instant vanilla pudding mix, doz. eggs, wesson oil (2/3 cup. each for three mixings), (you may substitute), raisins (white or dark ), walnuts, pecans, coconut, you may add red and green cherries, if you desire), preheat oven to 300., drain fruit in colander over large bowl for about 15 min or until fruit has stopped draining. this juice is your new starters. fruit cake must be started within three days after receiving new starters., separate mixings, pour 1 box cake mix , 1 box pudding mix, 4 eggs, 2/3 cup oil and 1 1/2 cup of fruit into a bowl and stir with spoon (do not use a mixer). add 1 cup raisins, 1 cup chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and mix thoroughly with wooden spoon., grease and flour either bundt pan or your loaf pans (i prefer four 2 lb loaf pans for each mix.), bake bundt pan or tube pan for approximately 1 1/2 hrs., pans take from 1 hr to 1 hr 15 min-until nicely brown depending on your oven., cakes can be frozen. they are easier to cut in slices, if cut when frozen. thaws quickly.

yellow cake mix, eggs, vegetable oil, water, passionfruit jelly, grated orange peel (can use lemon peel instead), powdered sugar , sifted, orange peel (can use lemon instead), fruit juice (you can use juice to complement the citrus peel used, or even passionfruit nectar, which can be foun)