Description
A classic, rich, and festive fruit cake packed with candied cherries, pineapple, golden raisins, and crunchy walnuts, perfect for holidays or special occasions.
Ingredients
Units
Scale
- 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
- 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 your oven to 300°F (150°C). Grease and line a loaf pan or tube pan with parchment paper.
- In a large bowl, combine the red cherries, green cherries, candied pineapple, golden raisins, and walnut halves. Toss with 1 cup of the flour to coat the fruit and nuts evenly.
- In another bowl, cream together the shortening and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
- Fold the flour-coated fruit and nuts into the batter until evenly distributed.
- Spoon the thick batter into the prepared pan and smooth the top.
- Bake for 1 hour 45 minutes to 2 hours, or until a toothpick inserted in the center comes out clean.
- Allow the fruit cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
Notes
- Fruit cake stores well and tastes even better after resting for a few days.
- You may wrap the cooled cake in parchment and foil to keep it moist.
- Feel free to add a splash of rum or brandy for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 42g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg