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Fruitcake


If you have never tried this dessert around Christmas, there are so many jokes around it. Try it out for fun this year. It has a completely unmistakable taste.
(more...)

If you have never tried this dessert around Christmas, there are so many jokes around it. Try it out for fun this year. It has a completely unmistakable taste....

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Cook time30 minYield1 serving


Ingredients

  • 1-1/2 cups whole red candied cherries
  • 1-1/2 cups whole green candied cherries
  • 3 cups diced candied pineapple
  • 1 pound walnut halves
  • 10 ounces golden raisins
  • 1 cup shortening
  • 1 cup sugar
  • 5 large eggs
  • 4 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt

Cooking guidelines

This recipe calls for a dozen ingredients! Be sure everything is within reach. Preheat oven to 300°F.

Combine the fruit and nuts in a large bowl and in another bowl, cream the shortening and sugar until it's light and fluffy. Then, beat in the eggs and vanilla.

In a medium bowl, combine the flour, baking powder and salt; add the dry ingredients to your creamed mixture and mix well. Pour over the fruit and nuts; stir to coat.

Transfer the dough to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 2 hours. Cool the fruitcake for 10 minutes. Then, remove it from the pan and set on a wire rack to cool completely. Wrap tightly and store in a cool place—like the refrigerator or even a cool breezeway. You’ll want to bring the fruitcake to room temperature before serving. Be sure to slice with a serrated knife for clean pieces.


  • Chef: Adela
  • Published:

Category: Christmas cookies

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