Mystery Fruitcake

Make cake as directed on package. Cool. Crumble cooled cake into large bowl. Add fruits and nuts. Make frosting according to directions. Add to fruit, nuts and cake. Stir with spoon or toss together with hands until mixture is damp and blended together. Pack tightly into 2 foil-lined 9 x 5 x 3-inch loaf pans. Pat down with buttered hands until smooth. Cover cake with foil. Chill in refrigerator at least 24 hours. Cake improves if stored longer, but should be kept in refrigerator. Slice about 1/4-inch thick with sharp knife and serve cold. Makes 2 loaves, about 6 1/2 pounds. The Tampa Tribune, December 1992. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999