Recipe Background
Shortcut Fruitcake: A quick, adaptable treat perfect for a chaotic moving day.
Moving day can be sheer chaos, so I needed something easy when I finally settled into my new place. Unboxing my kitchen essentials, I stumbled upon a forgotten spice cake mix. There it was, an understated savior, waiting for its moment of glory. Alongside it sat boxes of candied fruit and bags of pecans from a well-meaning holiday gift. That night, as boxes loomed menacingly in every corner, I whipped together this shortcut fruitcake. It's a confection that embraces the joy of new beginnings and makes you forget there's still a mountain of unpacking to do.
In the haze of half-open boxes, discovering vanilla extract and a container of pudding mix felt like unearthing treasure. As the cake baked, sending sweet, spicy aromas wafting through my new walls, I realized it marked more than sustenance. It was a moment of calm amid the moving madness. Chef tip: Use flour to dust the pan so the cake releases beautifully after baking. Let it cool almost all the way before turning it out for picture-perfect slices.
As a glaze bubbled on the stove, formed from buttermilk and corn syrup, I drizzled the sweet concoction over the cake, each drop etching a memory of that first night. Sitting down to my inaugural meal in the new apartment, I felt a sense of comfort amid the change. The candied cherries glistened in the soft evening light, their vibrant colors a reminder that every new chapter brings unexpected delights worth savoring.
Ingredients
For the cake:
- 1/4 cup flour plus more, to taste, for dusting the tube pan
- 1 (8-ounce) container candied or glazed red cherries
- 1 (16-ounce) package candied fruitcake mix
- 1 (8-ounce) container candied pineapple chopped
- 1 cup dried dates chopped
- 1 1/2 cups pecans or walnuts chopped
- 1 (13.25-ounce) box spice cake mix
- 1 (3.5-ounce) box instant vanilla pudding mix
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tablespoon vanilla extract
For the glaze:
- 1/2 cup granulated sugar
- 1/4 cup buttermilk
- 1 tablespoon corn syrup
- 1/4 teaspoon baking soda
- 2 teaspoons vanilla extract
- candied or glazed red cherries optional, to taste, for garnish
Directions
- Preheat the oven to 300 degrees F.
- Using nonstick cooking spray, grease a 9-10-cup fluted tube pan, then using the extra flour, lightly dust the greased pan.
- In a large bowl, add 1 container of the candied red cherries, the candied fruitcake mix, the candied pineapple, the dried dates, the pecans, and 1/4 cup of the reamining flour and toss to combine. Set the fruit mixture aside.
- In a separate large bowl, add the spice cake mix, the vanilla pudding mix, the eggs, the vegetable oil, the water, and 1 tablespoon of the vanilla extract and using an electric handheld mixer, beat until smooth, about 3 minutes.
- Add the fruit mixture to the cake mixture and fold to combine. The batter will be very stiff.
- Add the batter to the prepared tube pan and spread it out evenly.
- Bake until a toothpick inserted into the center comes out clean, about 2 hours.
- Transfer the baked cake to a wire rack and allow it cool in the pan until it is almost completely cooled.
- Turn the almost-cooled cake out onto a wire rack.
- In a small saucepan over medium heat, add the sugar, the buttermilk, and the corn syrup and stir to combine.
- Simmer the sugar mixture until a smooth glaze forms.
- Transfer the glaze mixture from the stove to a separate wire rack.
- Immediately add the baking soda and the remaining vanilla extract to the glaze mixture and whisk to combine.
- Transfer the cooled cake to a large serving plate.
- Evenly pour the glaze over the cooled cake.
- Garnish the fruitcake with the extra candied red cherries, slice, and serve.
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