Description
This classic Fruit Cake is packed with a colorful mixture of candied cherries, pineapple, golden raisins, and walnuts, baked to moist perfection with a tender crumb. A perfect treat for holidays or special occasions, it combines rich flavors and textures in every slice.
Ingredients
Scale
Fruit Mixture
- 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 degrees Fahrenheit to prepare for a low and slow bake that will ensure even cooking.
- Combine Fruits and Nuts: In a large mixing bowl, combine the red and green candied cherries, diced candied pineapple, golden raisins, and walnut halves for an even distribution in the cake.
- Cream Shortening and Sugar: In a separate large bowl, cream together the shortening and sugar using an electric mixer for 5 to 7 minutes until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each ingredient is fully incorporated before adding the next.
- Mix Dry Ingredients: In another bowl, whisk the all-purpose flour, baking powder, and salt together thoroughly to distribute the leavening agent and salt evenly.
- Combine Batter and Fruits: Gradually add the dry ingredients to the creamed mixture and mix well until smooth. Pour this batter over the fruit and nut mixture and stir gently to coat all the fruit evenly.
- Prepare Baking Pan: Grease and flour a 10-inch tube pan to prevent the cake from sticking during baking.
- Transfer and Bake: Transfer the batter and fruit mixture into the prepared pan, spreading evenly. Bake in the preheated oven for about 2 hours or until a toothpick inserted into the center comes out clean.
- Cool and Store: Let the cake cool in the pan for 10 minutes before removing it onto a wire rack to cool completely. Once cooled, wrap the cake tightly and store it in a cool place to maintain freshness.
- Serve: Bring the cake to room temperature before slicing with a serrated knife for clean cuts and best flavor experience.
Notes
- For best flavor, allow the fruit cake to age wrapped in a cool place for several days before serving.
- You can substitute shortening with butter for a richer flavor if preferred.
- Ensure eggs are at room temperature to help the batter emulsify smoothly.
- Slicing with a serrated knife helps prevent crumbling of the dense cake.
- Store the cake wrapped tightly to avoid moisture loss and to keep it fresh longer.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
