Festive Fruit Cake
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This classic fruit and nut cake is a true holiday treasure—packed with colorful candied cherries, golden raisins, and crunchy walnuts, all bound together in a tender, flavorful batter. Perfect for sharing, it’s a slice of nostalgia that’ll bring back memories of festive gatherings and family traditions with every bite!
Ingredients:
1 ½ cups whole red candied cherries
1 ½ 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:
This recipe was sourced from Taste of Home. Let us know if you made this!
And if you have recipes to share, post them here!
Yum! Image Credit: Taste of Home
Ingredients:
1 ½ cups whole red candied cherries
1 ½ 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 flour a 10-inch tube pan.
- In a large bowl, mix the cherries, candied pineapple, raisins, and walnuts until evenly combined.
- In a separate bowl, cream the shortening and sugar together until light and fluffy, about 5-7 minutes.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, mixing until just combined.
- Pour the batter over the fruit and nut mixture, stirring gently to coat all ingredients.
- Transfer to the prepared pan. Bake for about 2 hours, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Wrap tightly and store in a cool, dry place. Bring to room temperature before slicing with a serrated knife to serve.
This recipe was sourced from Taste of Home. Let us know if you made this!
And if you have recipes to share, post them here!
