Ingredients
Chopped candied fruit - 1 cup
Pitted dates chopped - 2/3 cup
Walnut chopped - 1/2 cup (optional)
Rasins - 1 handful
Cherry candied - 1 handful
Rum - 1/4 cup (I use Jamaican dark rum)
Vanila pudding - jello instant pudding and pie filling (large pkt) - 1
Yellow cake mix - 1 packet
Sourcream - 1 cup
Vegitable oil - 1/3 cup
Large eggs - 4
Orange rind from 1 orange - 1 tbs
Milk - 2/3 cup
Mix together fruit dates, walnut and rum. Combine cake mix, sourcream, pudding mix oil, eggs, orange rind in a large bowl. Beat at tlow speed with electric mixer just to moisten, scarping sides of bowl often. Beat 3 min at medium speed. Stir in fruit mixure.
Pour batter into well greased and floured(prefer bread crumbs) in a Bunt pan. Bake at 350 for 1hr until cake texture inserted in the centers comes out clean. Remove from pan, cool in an loosely wrapped aluminum foil. Keep for 1 week before using to develop moist and aroma.
Chopped candied fruit - 1 cup
Pitted dates chopped - 2/3 cup
Walnut chopped - 1/2 cup (optional)
Rasins - 1 handful
Cherry candied - 1 handful
Rum - 1/4 cup (I use Jamaican dark rum)
Vanila pudding - jello instant pudding and pie filling (large pkt) - 1
Yellow cake mix - 1 packet
Sourcream - 1 cup
Vegitable oil - 1/3 cup
Large eggs - 4
Orange rind from 1 orange - 1 tbs
Milk - 2/3 cup
Mix together fruit dates, walnut and rum. Combine cake mix, sourcream, pudding mix oil, eggs, orange rind in a large bowl. Beat at tlow speed with electric mixer just to moisten, scarping sides of bowl often. Beat 3 min at medium speed. Stir in fruit mixure.
Pour batter into well greased and floured(prefer bread crumbs) in a Bunt pan. Bake at 350 for 1hr until cake texture inserted in the centers comes out clean. Remove from pan, cool in an loosely wrapped aluminum foil. Keep for 1 week before using to develop moist and aroma.
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