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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