Gingerbread Fruitcake

Name: Gingerbread Fruitcake
Prep time: 1 h 12 min
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 12
Cuisine: Global
Ingredients: 6 Tbsps apricot brandy, divided; 411 grams package gingerbread cake and cookie mix (we tested with Betty Crocker); 1 large egg, lightly beaten; 198 grams package dried fruit bits (we tested with SunMaid); 177 milliliters chopped pecans, toasted; 177 milliliters sweetened dried cranberries; 296 milliliters water

Gingerbread Fruitcake is A mixture of apricot brandy, fruit bits, pecans, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 12 minutes.

Instructions

Combine dried fruit bits, cranberries, and 1/4 cup brandy in a medium bowl.

Ingredients you will need

Cranberries

Dried Fruit

Brandy

Equipment you will use

Bowl

Let stand 30 minutes.

Place cake mix in a large bowl; make a well in center.

Ingredients you will need

Cake Mix

Equipment you will use

Bowl

Add water and egg, stirring just until blended. Stir in soaked dried fruit and chopped pecans. (Batter is not as thick as typical fruitcake batter.)

Ingredients you will need

Pecan Pieces

Dried Fruit

Water

Egg

Pour batter into a greased 9" x 5" loafpan.

Bake at 350 for 55 to 60 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Poke holes in loaf at 1" intervals, using a long wooden pick.

Equipment you will use

Wire Rack

Oven

Frying Pan

Brush remaining 2 tablespoons brandy over loaf. Cool completely on a wire rack. For best results, store in an airtight container 2 to 3 days before serving.

Ingredients you will need

Brandy

Equipment you will use

Wire Rack