Recipe Background
Traditions are all well and good, but if you are short on time to pull it off, you'll need a shortcut. This "they-won't-know-the-difference" Shortcut Fruitcake will be the star of your special occasion dessert spread, and no one will be the wiser that you cut a few corners! Packed with sweet, candied red cherries, candied pineapples, and crunchy pecans, this moist, perfectly glazed fruitcake is a new tradition that everyone will fall for again and again. No matter your schedule, this Shortcut Fruitcake is a loaded and luscious fruity treat and it's time everyone knows just how good it tastes!
Traditions are all well and good, but if you are short on time to pull it off, you'll need a shortcut. This "they-won't-know-the-difference" Shortcut Fruitcake will be the star of your special occasion dessert spread, and no one will be the wiser that you cut a few corners! Packed with sweet, candied red cherries, candied pineapples, and crunchy pecans, this moist, perfectly glazed fruitcake is a new tradition that everyone will fall for again and again. No matter your schedule, this Shortcut Fruitcake is a loaded and luscious fruity treat and it's time everyone knows just how good it tastes!
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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