Mimi'S Easy Fruit Cake

• 1 white cake mix
• 1 c. candied lemon peel
• 1 c. candied orange peel
• 1 c. candied citron peel (may be substituted)
• 1 c. candied cherries, cut in half
• 1 1/2 c. white seedless raisins
• 1 c. flaked coconut
• 4 1/2 c. blanched almonds or walnuts, chopped
• 1 Betty Crocker white fluffy frosting mix
• 1 c. candied pineapple

1. Bake cake according to directions.
2. Break into small pieces. Add fruit and nuts.
3. Make frosting mix according to directions on package.
4. Add to cake and fruit mixture.
5. Mix well with hands. Pack tightly into pans.
6. Use tube or loaf pans.
7. Line pans with foil before packing.
8. Chill in fridge for 24 hours before cutting. Makes 6 1/2 pound cake.

white cake, candied lemon peel, candied orange peel, candied citron, candied cherries, white seedless raisins, flaked coconut, blanched almonds, candied pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199928 (may not work)