FRUIT & NUT CAKE ft Moricia Cagan & Nigel O’Connor

Joel uses the convenience of Betty Crocker to make this delicious cake perfect for the holiday season.


1 box Betty Crocker Yellow Cake Mix

3 large eggs

1 cup water

½ cup vegetable oil

½ cup chopped walnuts, almonds or pecans, toasted

½ cup raisins

¼ cup candied mixed peel  

1 tub Betty Crocker Vanilla Frosting

Decorations – Cherries, Sprinkles, Red Sugar


  1. Preheat oven to 350 degrees F. Grease and flour one 9 or 10 inch bundt pan or fluted tube pan;
  2. In a large bowl of an electric mixer, add the Betty Crocker Cake Mix and the nuts. Mix well. Add the eggs, water and vegetable oil.
  3. Mix with an electric mixer until thoroughly combined, scraping down the sides and base of the bowl with a spatula intermittently.
  4. Pour the batter into the prepared cake pan.
  5. Bake 45 - 50 minutes or until a knife or wooden skewer inserted in the center of the cake comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 or 15 minutes then remove cake from the pan. Place the cake on the wire rack.
  6. When the cake is cooled, frost with the Betty Crocker Vanilla Frosting. Decorate as desired. Serve and enjoy.

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