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From Betty Crocker Test Kitchen

Tested Recipe!

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 1 White cake mix, prepared and cooled
 1 cup candied pineapple
 1 cup candied lemon peel
 1 cup orange peel
 1 cup citron
 1 cup whole red candied cherries
 1 ½ cups golden raisins
 1 cup coconut, cut up
 4 ½ cups blanched almonds, sliced
 1 box fluffy white frosting mixOr homemade White Mountain Icing

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. The cake should be kept refrigerated.

3

Slice with a sharp knife.

Ingredients

 1 White cake mix, prepared and cooled
 1 cup candied pineapple
 1 cup candied lemon peel
 1 cup orange peel
 1 cup citron
 1 cup whole red candied cherries
 1 ½ cups golden raisins
 1 cup coconut, cut up
 4 ½ cups blanched almonds, sliced
 1 box fluffy white frosting mixOr homemade White Mountain Icing

Directions

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. The cake should be kept refrigerated.

3

Slice with a sharp knife.

White Mystery Fruit Cake

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