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
- 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.
- Divide batter among cake pans and smooth into an even layer. Bake according to directions on package.
- 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.
- 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