Festive Fruit Cake

Posted In: Desserts

Not your Grandma’s Fruitcake.

Festive fruit Cake

TOTAL: 1 HR 30 MIN • 16 SERVINGS

1 box yellow cake mix
½ cup spiced rum, to replace ½ cup water
1 tsp. Schnucks ground cinnamon
¼ tsp. Schnucks ground ginger
¼ tsp. Schnucks ground nutmeg
¼ tsp. Schnucks ground cloves
1½ tbsp. molasses
2 8 oz. cans pineapple tidbits
1 cup cranberries
1 18 oz. jar apricot preserves
whipped cream and powdered sugar, to garnish

  1. Prepare three 6-inch cake pans or two 9-inch pans with nonstick baking spray. In a large bowl, prepare cake mix according to directions on package, substituting 1/2 cup rum for water. Stir in spices and molasses to finish batter.
  2. Divide batter among cake pans and smooth into an even layer. Bake according to directions on package.
  3. Meanwhile, place pineapple, cranberries and preserves in a small pot over low heat and simmer until cranberries burst and the sauce has thickened, about 10 minutes. Remove cakes from pans and allow to cool.
  4. On serving platter, layer sauce between cakes. Top with whipped cream, powdered sugar and remaining sauce.

PER SERVING: CAL 266, FAT 5G (1G SAT. FAT), CHOL 3MG, SODIUM 219MG, CARB 51G (1G FIBER, 37G SUGARS), PRO 2G

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