MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow Cooker Christmas Fruitcake
 Categories: Cakes, Desserts, Fruits, Nuts, Citrus
      Yield: 12 Servings

MMMMM------------------------CAKE BATTER-----------------------------
     18 oz Box deluxe yellow cake mix
      3 lg Eggs
      4 oz Butter; melted
  1 1/4 c  Milk
    1/2 ts Ground cardamom
  1 1/2 ts Ground cinnamon
    1/2 ts Ground allspice
    1/2 ts Ground ginger
    1/2 ts Ground mace
    1/2 ts Nutmeg; grated
    1/2 c  Dried cranberries
    1/2 c  Dates; chopped
      2 tb Candied lemon peel
      2 tb Candied orange peel
      2 tb Candied citron; opt
    1/2 c  Pecans; chopped
      1 tb Sugar

MMMMM------------------------ORANGE GLAZE-----------------------------
      2 ts Cornstarch
      1 c  Orange marmalade
      2 tb Lemon juice

  NOTE: while there are multiple steps to this recipe,
  this dish is broken down into workable categories to
  help you better plan for preparation and cooking.

  MAKE THE CAKE: Gather the ingredients.

  Place a low rack or a ring of crumpled foil in the
  bottom of a 5 to 6 quart slow cooker. Pour in 4 cups
  hot water and turn on the LOW.

  In a mixing bowl with electric mixer, combine the cake
  mix, eggs, melted butter, milk, cardamom, cinnamon,
  allspice, ginger, mace, and nutmeg. Beat on low speed
  until ingredients are blended.

  Beat on medium speed 2 minutes. Fold in the dried
  cranberries, dates, candied lemon and orange peels,
  citron, if using, and pecans.

  Butter and sprinkle a 2 1/2 quart souffle dish with
  confectioners' sugar. It should fit in the 5-quart slow
  cooker.

  Turn the cake batter into the souffle dish, spreading
  to even the top.

  Place a buttered round of waxed paper on the top, then
  wrap the dish completely in a double thickness of foil.

  Tie with twine or make foil handles (see tip below) to
  make it easy to lift the cake out later. Place on the
  rack in the slow cooker.

  Cover and cook on LOW for 6 hours. Turn off the heat and
  leave in the slow cooker, covered, for 2 hours.

  Cut into wedges and drizzle glaze on top. Serve warm or
  at room temperature.

  MAKE THE GLAZE: Gather the ingredients.

  In a small nonreactive saucepan, mix together the
  cornstarch, orange marmalade, and lemon juice.

  Cook over medium heat, stirring constantly until
  thickened. This will take about 5 minutes.

  TIP: To make foil handles: fold a 30" long piece of
  aluminum in half lengthwise. Place in bottom of a slow
  cooker with both ends hanging over the top edge of
  cooker. The foil strip will make it much easier to
  remove the cake when it's done.

  To store, sprinkle with a few tablespoons of brandy or
  orange liqueur and freeze, tightly wrapped.

  By: Diana Rattray

  Servings: 12 servings

  RECIPE FROM: https://www.thespruceeats.com

  Uncle Dirty Dave's Archives

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