Title: Mystery Fruitcake
Categories: Cakes, Cake mixes
Yield: 14 Servings

1 pk Cake mix; spice, yellow or
-white or devil's food
4 c Candied mixed fruit = 2 lbs
1 1/2 c Seedless raisins = 1/2 lb
1 c Chopped dates = 6 1/2 oz
4 1/2 c Pecan halves = 1 lb
1 pk Fluffy white frosting mix

Make cake as directed on package. Cool. Crumble cooled cake into large
bowl. Add fruits and nuts. Make frosting according to directions. Add to
fruit, nuts and cake. Stir with spoon or toss together with hands until
mixture is damp and blended together. Pack tightly into 2 foil-lined 9 x 5
x 3-inch loaf pans. Pat down with buttered hands until smooth. Cover cake
with foil. Chill in refrigerator at least 24 hours. Cake improves if
stored longer, but should be kept in refrigerator. Slice about 1/4-inch
thick with sharp knife abd serve cold. Makes 2 loaves, about 6 1/2 pounds.

The Tampa Tribune, December 1992.

Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999