Description
A classic, moist fruit cake packed with colorful candied cherries, pineapple, golden raisins, and crunchy walnuts, enhanced with a rich vanilla-flavored batter and baked to perfection in a tube pan. Perfect for festive occasions or a special dessert treat.
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: Set your oven to 300 degrees Fahrenheit to ensure the cake bakes slowly and evenly, which helps develop its rich flavors and moist texture.
- Combine fruits and nuts: In a large bowl, mix together the red and green candied cherries, diced candied pineapple, golden raisins, and walnut halves until evenly distributed.
- Cream shortening and sugar: In a separate large mixing bowl, beat the shortening and sugar together for 5 to 7 minutes until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs and vanilla: Beat in the five large eggs one at a time along with the vanilla extract to fully incorporate, enhancing the flavor and structure of the cake.
- Mix dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even mixing in the batter.
- Combine batter and dry ingredients: Gradually add the flour mixture to the creamed shortening mixture, mixing well after each addition to create a smooth, consistent batter.
- Coat fruits with batter: Pour the batter over the fruit and nut mixture, then stir gently to evenly coat all the fruits and nuts with the batter, ensuring they are well distributed throughout the cake.
- Prepare pan and bake: Grease and flour a 10-inch tube pan thoroughly to prevent sticking. Transfer the batter and fruit mixture into the 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: Once baked, allow the cake to cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely. After cooling, wrap the cake tightly and store it in a cool place to preserve its freshness.
- Serve: Bring the fruit cake to room temperature before slicing with a serrated knife for even, clean cuts. Serve and enjoy this festive, flavorful dessert.
Notes
- Use room temperature eggs to help the batter mix smoothly and rise evenly.
- Coating the fruit and nuts with batter prevents them from sinking to the bottom during baking.
- Greasing and flouring the tube pan properly ensures the cake releases easily after baking.
- Wrap the cooled cake tightly in plastic wrap or foil to keep moisture in and extend shelf life.
- The fruit cake improves in flavor if stored for a few days before serving.
- Use a serrated knife to slice the cake to avoid crumbling.
- If preferred, substitute shortening with butter for richer flavor, but slightly reduce baking powder to balance texture.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
