How doesn't like a fruit cake during the Holidays. Many enjoy it throughout the year. Sometimes, however, recipes don't always come out the way we want or taste the way we like. One member said: "The beauty of this recipe is that I can make my fruit cake and add exactly what I like. The outcome is always wonderful.
Add the 2 cups of fruit, water, and tea bags to a saucepan. Bring to a boil and stir. Turn off the heat and allow it to sit for about 10 minutes.
Add the cake mix, eggs, oil, milk, and water to the bowl of a stand mixer. Mix over medium speed until well combined. Set aside.
Strain the fruit mixture (reserving 1 cup). Allow to cool down for a few minutes. In a small bowl, mix the flour and additional cup of fruit. Add both of the fruit mixtures to the wet we mixture and fold together.
Pour the mixture into 2 loaf pans with the bottoms lined with parchment paper. A large cake pan can be used as well.
Place the pans into a 350 degree F or 180 C preheated oven and bake for about 40 minutes or until an inserted tooth pick comes out clean.
Allow the cake(s) to cool and serve.
Enjoy the world's easiest fruit cake.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I use my favourite combination of fruits and nuts such as dried pineapple, raisins, pineapple, walnuts, pecans, etc. Feel free to use your own, however. That's the beauty of this recipes.
You can make the sponge from scratch, but I find it just as easy to use a boxed cake mixture. If you do, keep the flavour as neutral as possible - golden or vanilla works fine.
Also some molasses or vanilla extract would not go amiss.