Description
This classic Fruit Cake is a dense and flavorful holiday treat packed with a colorful variety of candied fruits and walnuts, baked to perfection in a tube pan. The rich texture and warm vanilla-scented batter make it a festive dessert that can be stored and enjoyed over time.
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 degrees Fahrenheit to ensure an even low temperature for slow baking.
- Combine Fruits and Nuts: In a large mixing bowl, combine the red and green candied cherries, diced candied pineapple, golden raisins, and walnut halves. Set aside.
- Cream Shortening and Sugar: In another large bowl, use an electric mixer to cream together the shortening and sugar until the mixture is light and fluffy, about 5 to 7 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening.
- Combine Batter and Dry Mix: Gradually add the dry ingredients to the creamed mixture and mix well until fully combined.
- Coat Fruit Mixture: Pour the batter over the combined fruit and nut mixture, stirring carefully to coat all the fruits evenly with the batter.
- Prepare Pan: Grease and flour a 10-inch tube pan to prevent sticking.
- Transfer and Bake: Transfer the fruit batter into the prepared tube pan and spread evenly. Bake in the preheated oven for about 2 hours, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then remove it from the pan and place on a wire rack to cool completely.
- Store and Serve: Wrap the cooled fruit cake tightly and store in a cool place. Bring to room temperature before slicing with a serrated knife for serving.
Notes
- Allow the cake to rest wrapped for several days for the flavors to meld and intensify.
- Use room temperature eggs to help the batter emulsify better and improve texture.
- Make sure to coat fruits well to avoid them sinking to the bottom during baking.
- If walnut halves are not preferred, substitute with pecans or almonds for a different nutty flavor.
- Use a serrated knife when slicing to prevent crumbling due to the cake’s dense texture.
- Store wrapped fruit cake in a cool, dry place; it can be refrigerated for longer shelf life.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
