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FlowerPot Fruitcake

 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 cak
9-12 ServingsPrep: 20 min. Bake: 55 min. + cooling


  • 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


  • 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

2 of 2

FlowerPot Fruitcake (continued)

Directions (continued)

  • on a baking sheet.
  • Bake at 325° for 55-60 minutes or until a toothpick inserted near
  • the center comes out clean. Place pots on a wire rack to cool. When
  • cooled, remove foil liners from pots. Carefully peel off foil and
  • discard. Heat a small amount of corn syrup and brush over tops of
  • loaves. Decorate with candied cherries. Wrap loaves in plastic wrap
  • or with a napkin and put back into pots for gift-giving. Yield: 3
  • loaves.