Mystery fruitcake #2

 

 So here's another vintage mystery fruitcake recipe, this one apparently from the year following the spice cake one I featured last week.  This recipe notes that the dark mystery fruitcake was "last year's holiday sensation!"

Like its predecessor, this recipe uses a white cake (pre-baked from a mix) along with candied fruit, cherries, raisins,  cut-up coconut, and blanched almonds -- and a package of fluffy white frosting mix.  As I mentioned yesterday, I was curious about that last ingredient.  I remember using fluffy white frosting mix in the past -- was it possible this product is still being made?  As it turns out, yes, it is.  Look here: Betty Crocker Fluffy White Frosting Mix.  

One crumbles the baked, cooled cake into a very large bowl and mixes it with the fruit and nuts.  Then, one prepares the frosting mix and mixes it thoroughly with the cake crumbs and nuts.  This mixture is packed tightly into two loaf pans or one tube pan (foil lined in either case), covered with foil, then chilled in the refrigerator for at least 24 hours.  It should be kept refrigerated and sliced with a sharp knife when ready to serve.

Betty Crocker describes this recipe as "a surprising new way to make fruitcake that's oh! so easy!"

I don't care for candied fruit much, so I would modify that requirement a bit, probably candying my own pineapple and cherries and possibly orange peel to come up with the four cups of candied fruit.  For the cut-up coconut, I've noticed that Walmart carries an organic unsweetened coconut in fairly large flakes that would probably work.  And although I'm not using mixes much these days, I'm thinking I just might give this recipe a try this year. 

What do you think?  Would you try this recipe?