Description
This classic Fruit Cake is packed with colorful candied cherries, pineapple, golden raisins, and crunchy walnuts, all baked into a moist and flavorful dessert perfect for holiday celebrations and special occasions.
Ingredients
Scale
Fruits and Nuts
- 1-1/2 cups whole red candied cherries
- 1-1/2 cups whole green candied cherries
- 3 cups diced candied pineapple
- 10 ounces golden raisins
- 1 pound walnut halves
Batter
- 1 cup shortening
- 1 cup sugar
- 5 large eggs, room temperature
- 4 tablespoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven: Preheat your oven to 300° Fahrenheit to ensure it reaches the correct baking temperature before placing the cake inside.
- Mix fruits and nuts: In a large bowl, combine the red and green candied cherries, diced candied pineapple, golden raisins, and walnut halves; set aside.
- Cream shortening and sugar: In a separate large mixing bowl, beat the shortening and sugar together using an electric mixer for 5 to 7 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract for flavor.
- Combine dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Mix batter: Gradually add the dry ingredients to the creamed shortening mixture and mix well until smooth and fully blended.
- Coat fruit mixture: Pour the batter over the combined fruit and nut mixture, stirring gently to ensure all the fruit and nuts are thoroughly coated with the batter.
- Prepare pan and bake: Grease and flour a 10-inch tube pan, then transfer the batter and fruit mixture into the pan evenly. Bake in the preheated oven for about 2 hours or until a toothpick inserted into the center comes out clean.
- Cool and store: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely. Once cooled, wrap the cake tightly and store it in a cool place.
- Serve: Bring the fruit cake to room temperature before slicing with a serrated knife and serving.
Notes
- Make sure all ingredients are at room temperature for better mixing.
- Use a serrated knife to slice the cake to prevent crumbling.
- Wrapping the cake tightly helps retain moisture and flavor, allowing it to improve with time.
- You can substitute walnuts with pecans if preferred.
- If you want a moister cake, consider brushing it with a little fruit brandy or juice after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
