White Mystery Fruit Cake
  • White cake mix, prepared and cooled
  • 1 cup each of candied pineapple, lemon peel, orange peel and citron, cut up
  • 1 cup whole red cherries
  • 1½ cup white seedless raisins
  • 1 cup coconut, cut up
  • 4½ cups blanched almonds, cut
  • 1 box fluffy white frosting mix or 1 can fluffy white frosting
  1. Crumble cooled cake into a very large bowl. Add fruit and frosting to crumbled cake and mix.
  2. Pack tightly into a foil-lined 10 inch tube pan or two loaf pans. Cover cake with foil and chill in refrigerator at least 24 hours. Cake should be kept refrigerated.
  3. Slice with a sharp knife.
Recipe by The Mid-Century Menu at http://www.midcenturymenu.com/2013/12/white-mystery-fruit-cake-the-five-days-of-vintage-fruit-cake/