Charlene's Recipe

White mystery fruitcake

Category: Mountains

Bake:
1 box white cake mix (following directions on box)
Cool. Crumble into very large bowl.
Add to crumbs:
1 cup candied pineapple
1 cup lemon peel
1 cup orange peel
1 cup citron, cut up
1 cup whole red candied cherries
1 1/2 cup white seedless raisins
1 cup coconut, grated
4 1/2 cup blanched almonds, cut

Mix with cake and fruit. Pack tightly into foil lined 10 inch tube pan or 2 (9x5x3 inch) loaf pan. Cover cake with foil. Chill in refrigerator at least 24 hours. Cake should be kept refrigerated. Cut with sharp knife. Makes a 6 1/2 pound fruitcake.