My Summer Fruitcake

This may seem funny weird but my Christmas fruitcake is finally done! ….. In March. I’m done procrastinating and my decadent treat is ready to be enjoyed. I will be taking these babies to my mom’s this weekend and I truly hope she and the rest of our family will like them.❤

By the way, this fruitcake is not entirely made from scratch as I’m using a boxed cake mix. Not that I don’t know how to make them but I found a ginger spiced cake mix and I thought this will make a good batter. Besides, boxed cake mix fruitcakes are commonplace and perfect for reluctant cooks and bakers like me!😜

Anyhow the dried fruits have been soaking in alcohol for months already, stored in an obscure location in our pantry. I would occasionally flip the jars over to let the top parts get soaked and avoid getting moldy. Fortunately they are as gloriously golden, plump and juicy as they can be!

My belated Christmas fruitcake courtesy of Betty Crocker.


  • 150 grams butter, softened
  • 1/2 cup cooking oil
  • 1 cup brown sugar
  • 2 large eggs, lightly beaten
  • 3 cups applesauce
  • Zest and juice of 1 orange
  • 1 box cake mix, preferably spiced, vanilla or yellow cake
  • 250 grams almond powder
  • 200 grams walnuts, chopped
  • 200 grams cashews, chopped
  • 200 grams dates chopped
  • 100 grams prunes, pitted and chopped
  • 1 tsp salt
  • 3 tsp ground cinnamon
  • 2 tsp ginger powder
  • 1 tsp ground nutmeg
  • 2 tbsp dark chocolate powder

Fruits soaked in approximately 400ml rhum:

  • 200 grams dried apricots, chopped
  • 200 grams golden raisins
  • 150 grams candied fruits peels
  • 150 grams dried pineapple, chopped
  • 100 grams candied ginger
  • 200 grams dates, chopped


  • Presoaked chopped fruits in liquor preferably rhum or whiskey. Duration can be as short as 30 minutes or as 1 year as some of the recipes online indicate. Longer soaking period supposedly allows the fruits to get plump and juicy. Also helps in preserving the cake.

  • Chop nuts and dried fruits fruits. Set aside.

  • Pre heat oven to 250°F. Place a tray of water at the bottom to create steam. This will help make the cake moist.
  • In a large mixing bowl, cream butter and sugar.

  • Add in slightly beaten eggs, one at a time. Mix until well combined.
  • Pour in applesauce, oil and then the zest and juice of an orange. Mix.
  • Add in cake mix, almond powder and spices. Mix until smooth.

  • Add in all fruits and nuts. Mix until thoroughly combined


This process is simple and all done by hand using only a wooden spoon. Batter tends to be very heavy and difficult to mix. Oil and line trays with baking paper. Paper should extend above the tray lid to help prevent the top of the cake from burning easily. I used 3 loaf tins and 3 other glass trays of similar shape and size. Bake them altogether at 200-250° for 1-2 hours. The cakes should be ready when a toothpick inserted comes out clean. The cake tops are also firm to the touch.

Allow to rest in the oven with the lid open for an hour and then let them cool completely for some more time on the kitchen counter. Wrap in plastic cling wrap and then in foil. They keep well stored in the fridge. As much as I can, I keep them stored away for at least 3 days before I take a slice.

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