4 cups candied mixed fruit (2 (1 lb.) jars)

1/2 cup each whole red & green candied cherries

1-1/2 cups seedless raisins

1 cup dates, cut up

4-1/2 cups pecan halves

Fluffy White Frosting Mix

 

Mix up cake mix as directed on package.  Bake, cool, then crumble into very large bowl or pan.  Add fruits and nuts.

 

Mix up the frosting mix, following package directions.  Mix with cake and fruit.

 

Pack tightly into foil-lined 10-inch tube pan, or two 9x5x3-inch loaf pans.  Cover cake(s) with foil and chill in refrigerator at least 24 hours before cutting. Leftover cake should be kept refrigerated.

 

Makes 6-1/2 pound fruitcake.

 

*Note:  She only used Betty Crocker products.