Walnut Spice Fruitcake Recipe

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Walnut Spice Fruitcake Recipe

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I'm really glad I tried this recipe, and you will be, too! I think it tastes like a cross between classic Christmas fruitcake and homemade spice cake.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + cooling

Ingredients

  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 cup red candied cherries, halved
  • 1 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon ground cloves
  • 1/2 to 3/4 teaspoon ground nutmeg
  • 2 cups sweetened applesauce
  • TOPPING:
  • 24 red and/or green candied cherries
  • 1/4 cup walnut halves

Directions

In a large bowl, combine the raisins, walnuts and cherries; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to creamed mixture alternatively with applesauce. Mix well. Stir in the raisin mixture. Transfer to a greased and floured 10-in. tube pan; top with whole cherries and walnut halves.
Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap tightly and store in a cool dry place. Yield: 12-16 servings.
Originally published as Walnut Spice Fruitcake in Country Woman Christmas Annual 2007, p54

  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 cup red candied cherries, halved
  • 1 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon ground cloves
  • 1/2 to 3/4 teaspoon ground nutmeg
  • 2 cups sweetened applesauce
  • TOPPING:
  • 24 red and/or green candied cherries
  • 1/4 cup walnut halves
  1. In a large bowl, combine the raisins, walnuts and cherries; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  2. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to creamed mixture alternatively with applesauce. Mix well. Stir in the raisin mixture. Transfer to a greased and floured 10-in. tube pan; top with whole cherries and walnut halves.
  3. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap tightly and store in a cool dry place. Yield: 12-16 servings.
Originally published as Walnut Spice Fruitcake in Country Woman Christmas Annual 2007, p54

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