FlowerPot Fruitcake
Here's a new variety of fruitcake folks will surely favor. Mary Kay Calnan of Worthington, Ohio started with a pound cake mix and added traditional spices and raisins to give it a fruitcake flavor. Then she took the recipe a crafty step further by baking it in individual foil-lined flowerpots. "After the cakes are cool, I remove them from the pots and replace the foil with fabric, then fit the cak9-12 ServingsPrep: 20 min. Bake: 55 min. + cooling
Ingredients
- Heavy-duty aluminum foil
- 3 clay pots, 4 inches wide and 4 inches deep
- 1 package (16 ounces) pound cake mix
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2/3 cup apple juice
- 2 eggs
- 1/2 cup golden raisins
- 1 tablespoon all-purpose flour
- 1/2 cup slivered almonds
- Corn syrup
- Red and green candied cherries
Directions
- Cut foil into three 12-in. squares. Turn pots upside down; press one
- square of foil over each as smoothly as possible. Remove shaped
- foil. Turn pot right side up and press foil down into pots, pressing
- firmly against all sides. Let extra foil hang over rim of pots to
- aid in removal later. Generously grease inside of foil and dust with
- flour; set aside.
- In a large bowl, combine cake mix, cinnamon and nutmeg. Add apple
- juice and eggs; beat on low speed for 30 seconds, then on medium for
- 3 minutes. Combine raisins and flour; fold into batter. Fill each
- prepared pot three-fourths full. Sprinkle with almonds. Place pots