Lemon Cake Fruit Filling

Lemon Cake Fruit Filling

Lemon fruit cake is delicious and made with a mix.  This cake will make your friends and family think you spent hours in the kitchen.  This lemon fruit cake is so easy and would be wonderful for Easter, any spring or summer event or just anytime you want a good lemon cake.  You could make this cake in a 9 x 13 baking pan if you want but you may have to cut the cooking time.  My family loved this cake.  If you like lemon, you will like this cake.

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Ingredients for Lemon Fruit Cake

1 (16.5 ounce) box Duncan Hines Signature Lemon Supreme Moist Cake Mix

1 (8 ounce) can pineapple tidbits with 100% pineapple juice, drained (save 1/4 cup of the pineapple juice)

1 (15 ounce) can mandarin oranges in light syrup, drained (save 1/4 cup of the juice)

1/2 cup milk

4 eggs

1/3 cup oil

1 cup coconut

DO NOT MAKE THE CAKE ACCORDING TO THE DIRECTIONS ON THE BOX.  Combine the cake mix, the juice saved from the pineapple, the juice saved from the oranges, the milk, eggs and oil.  Mix with a mixer.   Fold in the pineapple tidbits, the mandarin oranges and the coconut with a spoon.  Generously spray a 10 inch bundt pan with cooking spray and pour in the batter.  Bake in a preheated 350 degree oven for 55 to 60 minutes until center tests done.  Cool for 10 minutes and remove from pan.  Enjoy!

I used my recipe for powdered sugar glaze drizzled over this cake and sprinkled on extra coconut and then added maraschino for decoration.  My recipe for cream cheese frosting would be good on this cake, too.

Citrus Fruit Cake

Prep:
    15 minutes
Cook:
    60- 65 minutes
Serves:
    12 servings

Fruitcake is a Southern tradition in many households. We've made this one super moist and flavorful with plenty of citrus and a splash of white rum mixed with lemon for a syrup that will leave the cake super moist for days. Orange oil is the made from the rinds of oranges, nothing added. You can locate this at specialty baking stores or on Amazon (in grocery).
Ingredients
Select ingredients:

    1 cup (2 sticks) unsalted butter, softened
    2 cups granulated sugar
    5 large eggs, room temperature
    1 tablespoon baking powder
    1 teaspoon baking soda
    zest and juice from one lemon
    zest and juice from one orange
    zest and juice from two limes
    1 teaspoon pure orange oil
    1 teaspoon salt
    4 cups cake or all-purpose flour
    1/2 cup candied ginger chips
    1/2 cup dried cranberries
    1/2 cup dried apricots (cut into small pieces)
    1/2 cup golden raisins
    1/2 cup chopped pecans
    1 cup maraschino cherries drained and cut into halves
    Lemon-rum syrup:
    1/4 cup lemon juice
    1/4 cup granulated sugar
    1/4 cup white rum

Directions

    Zest the orange, lemon and 2 limes. Set the zest in a small bowl and squeeze in the juice from those fruits. Set aside. Preheat the oven to 350 degrees F. Prepare a 12-cup Bundt or tube pan, by brushing on vegetable shortening and coating with flour. Shake any excess flour out.
    In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream together the softened butter and sugar until they are fluffy.
    Add the eggs, one at a time to incorporate. Scrape the bottoms and sides of the bowl occasionally with a rubber spatula.
    Add the zest and juice from the orange, lemon and 2 limes. Add the lemon oil and incorporate into the batter.
    Add the flour, baking soda, and baking powder and incorporate. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
    Add the dried fruit and nuts and fold into the batter.
    Pour the cake batter into the prepared pan. Bake in a preheated 350 F degree oven for about 60-65 minutes. Or until when you press on the cake, it bounces back. You can also check if the cake is done by inserting a toothpick, when it comes out clean, it's ready.
    In a small saucepan, over medium heat, combine the lemon juice and sugar. Once dissolved, remove from the heat and add the white rum. Use a toothpick to make a few holes in the cake. Spoon the mixture over the cake, while it's still in the baking pan. Allow the cake to cool for 1-2 hours in the pan. Then turn out onto a parchment lined half sheet pan. Cut in slices to serve. Keep the cake covered and store at room temperature.