Flowerpot Fruitcake Recipe

Name: Flowerpot Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (1 lb.) box golden pound cake mix; 1/2 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1/2 c. apple juice brandy; 2 eggs; 1/2 c. golden raisins; 1 Tbsp. flour; 1/2 c. slivered almonds; corn syrup; candied red cherries; Angelica; slivered almonds

Servings: persons

1 (1 lb.) box golden pound cake mix
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. apple juice brandy
2 eggs
1/2 c. golden raisins
1 Tbsp. flour
1/2 c. slivered almonds
corn syrup
candied red cherries
Angelica
slivered almonds

1
To prepare flower pots:
2
Use 3 new clay pots that are 4 inches wide at the top (inside rim) and 4 1/2 inches in depth.
3
Pull off a 12-inch square of heavy duty aluminum foil.
4
Turn clay pot over and press foil as smoothly as possible over bottom and up sides of outside of pot.
5
Remove shaped foil, then turn clay pot over and carefully press foil down into pot firmly and smoothly against insides of pot.
6
Press extra foil over rim of pot for easy lifting later.
7
Grease bottom and side of foil; dust with flour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (1 lb.) box golden pound cake mix, 1/2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, 1/2 c. apple juice brandy, and more.

Yes, Flowerpot Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flowerpot Fruitcake

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