Holiday Fruitcake

Cake:
1 cup chopped candied fruit
2/3 cup pitted dates, chopped
½ cup chopped walnuts
¼ cup brandy or orange juice
1 pkg (6-seving) Jell-O® Vanilla Flavor Instant Pudding and Pie Filling Mix
1 pkg yellow cake mix
4 eggs
1 cup sour cream
½ cup oil
1 tbsp grated orange rind
2/3 cup milk

Marzipan Fruits:
2/3 cups Baker’s® Angel Flake coconut, finely chopped
½ of 1 pkg Jell-O® Gelatin, any flavor
1/2 cup ground blanched almonds
1/3 cup sweetened condensed milk
3/4 tsp sugar
1/2 tsp almond extract

Mix together candied fruit, dates, walnuts and brandy or orange juice.

Reserve ½ cup pudding mix; set aide. Combine cake mix, remaining pudding mix, eggs, sour cream, oil, and orange rind in large bowl. Beat just to
moisten, scraping sides of bowl often beating 4 minutes. Stir in fruit
mixture.

Pour batter into well greased and floured 10” fluted tube pan. Bake at 350° for 45 minutes or until pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and finishing cooling on wire rack.

Beat reserved pudding mix and milk in small bowl until smooth. Spoon over top of cake to glaze.

To prepare marzipan fruits; mix together coconut, gelatin, almonds, sweetened
milk, sugar and almond extract. Shape by hand into small fruit or use
small candy molds. If desired, use food coloring to paint details on fruit; add whole cloves and citron for stems and blossoms ends. Chill until dry. Store in covered container at room temp up to 1 week.

Garish the cake with marzipans, if desired.