Holiday Fruitcake
TOTAL TIME: Prep: 20 min. Bake: 2 hours + cooling
YIELD: 16 servings.
This is my own fruitcake recipe, and it's a family favorite. I think it has just the right mix of nuts and fruit. —Allene Spence, Delbarton, West Virginia
Ingredients
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1-1/2 cups whole red candied cherries
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1-1/2 cups whole green candied cherries
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3 cups diced candied pineapple
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10 ounces golden raisins
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1 pound walnut halves
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1 cup shortening
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1 cup sugar
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5 large eggs, room temperature
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4 tablespoons vanilla extract
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3 cups all-purpose flour
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3 teaspoons baking powder
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1 teaspoon salt
Directions
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1.
Preheat oven to 300°. Combine fruits and walnuts. In another bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit mixture; stir to coat.
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2.
Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts
1 piece: 686 calories, 32g fat (5g saturated fat), 58mg cholesterol, 342mg sodium, 92g carbohydrate (61g sugars, 4g fiber), 10g protein.
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