Christmas Fruit Cake
- 1 package yellow cake mix
- 1/2 cup water
- 1 pound walnuts
- 1 tsp lemon extract
- 1 tsp almond extract
- 4 eggs
- 3/4 tsp salt
- 1 pound white raisins
- 1 pound mixed candied fruit
- Flour
- Sherry wine or alcohol of choice
- Blend cake mix, eggs, water and flavoring at low mixer speed; when blended mix 4 minutes at medium speed. Dredge chopped nuts and fruit in 1/2 cup flour and add to cake mixture.
- Pour into two well greased 9″x5″ loaf tins, lined with 3 thicknesses of wax paper.
- Place small pan of water in oven that had been preheated to 275 degrees F. (If using glass pans temperature should be 250 degrees). Place cakes on either side., Bake 2 1/2 hours to 3 hours or until tester comes out clean.
- When done cool 15 minutes on a rack and peel off the wax paper.
- When cold, moisten each cake with about 1/4 cup of wine.
- Wrap well and store in refrigerator.
-Betty Levinthal- We Love to Cook, Kenmore Mercy Hospital
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