Fruitcake
A classic homemade fruitcake filled with candied cherries, candied pineapple, golden raisins and walnuts. Moist, festive, and perfect for holiday gifting or celebrating.
Servings: 16 servings
Equipment
- 10-inch tube pan (for baking the cake)
- Electric Hand Mixer (for mixing the batter)
- Whisk (for combining the dry ingredients)
- Serrated Knife (for cutting the cake)
Ingredients
- 3 cups candied red and green cherries
- 3 cups chopped candied pineapple
- 16 ounces chopped walnuts
- 10 ounces golden raisins
- 1 cup butter shortening
- 1 cup granulated white sugar
- 5 large eggs
- 4 tablespoons vanilla extract
- 3 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 300℉. Grease and flour a 10-inch tube pan.
- In a large bowl, combine the candied fruit, walnuts and raisins; set aside. In another large bowl, use an electric mixer to combine the shortening and the sugar until light and fluffy. Beat in the eggs and vanilla.
- In a separate medium bowl, whisk together the flour, baking powder and salt; add to the sugar mixture and mix well. Stir in the fruit mixture.
- Transfer the cake batter to the prepared pan. Bake for 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
- Wrap the fruitcake tightly and store in a cool place. It's best if you can wait to eat it the following day. Slice with a serrated knife.
Nutrition
Serving: 1slice | Calories: 750kcal | Carbohydrates: 106g | Protein: 10g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 58mg | Sodium: 277mg | Potassium: 309mg | Fiber: 5g | Sugar: 60g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 153mg | Iron: 4mg