Method:

• Heat oven to 350°F (180°C). Lightly grease or spray two 9–inch (23 cm) round pans.

• To Make Chutney: Combine apple juice or cider, raisins, cranberries, apricots and cinnamon in a small saucepan. Simmer over low heat 20 to 30 minutes, stirring occasionally. Remove from heat. Cool for 15 to 20 minutes.

• To Make Cake: Beat cake mix, water or milk, oil, eggs, maple syrup, and spices in large bowl on low speed for 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.

• Pour batter evenly into prepared pans. Bake for approximately 23 to 28 minutes, or until a toothpick inserted into the centre comes out clean.
• Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks before frosting.

• To Make Frosting and Decorate: Stir 1 tbsp (15 mL) maple syrup into each frosting tub.

• Reserve 1/2 cup (125 mL) of fruit mixture for garnish. Place one cake layer, top side down, on plate and spread approximately 1/2 cup (125 mL) frosting over top. Spread remaining fruit mixture on top of icing, leaving about a 1/4-inch (6 mm) border.
• Place second cake layer top side up on fruit mixture, pressing down gently. Frost side of cake first with very thin coat to seal in crumbs.
• Spread additional frosting on side using upward strokes. Spread remaining frosting over top of cake, making attractive swirls or leaving smooth for decorating.
• Garnish outer edge of cake with reserved fruit mixture.