Mystery Fruitcake - cooking recipe

Ingredients

1 honey spice cake mix
4 c. candied mixed fruit
1/2 c. whole red candied cherries
1/2 c. whole green candied cherries
1 1/2 c. seedless raisins
1 c. cut up dates
4 1/2 c. pecan halves
1 pkg. fluffy white frosting mix

Preparation

Prepare cake mix and bake following package directions.
When cool, crumble into a very large bowl or pan.
Add fruits and nuts to crumbled cake.
Mix frosting by package directions and mix with cake mixture.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 5 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated. Makes six 1/2 lb. fruitcakes.