Excellent and nutritious smoothie for a quick breakfast or invigorating snack…
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 1 hr |
| Total Time: | 3 hrs 30 mins |
| Servings: | 16 |
| Yield: | 1 tube cake |
Ingredients
- 1 ½ cups raisins
- 1 cup red and green candied cherries
- ¾ cup dates, pitted and chopped
- ¾ cup candied pineapple, diced
- ¾ cup chopped walnuts
- ½ cup flaked coconut
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter
- 1 ¼ cups white sugar
- 1 teaspoon lemon zest
- 4 eggs
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.
- In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.
- In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
- Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.
- You may substitute pecans or almonds for the walnuts, or use mixed chopped nuts.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 221 mg |
| Sugars | 38 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was a big hit over the holidays, and I might have to make it again for myself. I subbed some dry fruit for candied and added less sugar because we hate super sugary desserts. To counteract dryness, I included whipped cream but vanilla ice cream would be nice too. It is so good. Grease your bundt pan well, because it sticks.
It is always risky making a new fruit cake recipe but this was easy and flavorful. The problem was, as usual for these cakes, it was dry and heavy, so much so that no one did anything but nibble on their piece. I’ve learned to put these types of cakes into a fluted pan to bake and then flip them over onto a plate when they come out of the oven. Leave the pan on top and the cake can sit under it for more than one day, retaining it’s moisture. For flavor an A, for moisture a C-. Pretty presentation though!
excellent….was not going to be eating until 1 month later so i let it cool….then wrapped in cheesecloth that had been soaked in cognac (squeezed out excess) and then in tinfoil. was amazing.
I made this cake last year( 8 cakes in total) and it was wonderful. My family and friends loved it. Looking forward to making it again this year.
My husband loved it! Because the 2 of us are diabetic I made substitutions to the recipe: 1 C each Golden & Cranberry raisins 1 C cut mix dried fruits 1 C cut Persian dates 1/2 C cut Candied pineapple 1 C chopped walnuts 1 C each Almond flour, All-Purpose flour & Golden-Flaxseed-Meal 1 1/4 C Splenda baking white sugar mix Rest of the ingredients as called by the recipe Reduced baking time to 1 hr. for 10 mini loaves Rest of the recipe as the original. 9 loaves are wrapped & aging in a tin, 1 already eaten by my husband. He could/did not want to wait. Using the recipe as my base I know that I will be able to create others and have them be just as delicious as the model. Thank you! Happy Holidays!
Very flavorful cake…however DO NOT BAKE FOR 2 HOURS….WAAAAY too much. Next time I will only bake for an hour and maybe 10 minutes. There are expensive ingredients in this cake, it is such a shame that it came out so dry and crumbly.
I’ve made this recipe for several Christmas’s and it is undoubtedly the nicest fruit cake I’ve ever had! This one will be loved by all and even the fruit cake haters love it!!! I would definitely recommend that you try this recipe!!!
Made this fruit cake for Christmas party. I baked for 100mins and it was just right. Everyone loved it and got some many compliments. Thank you for this recipe and the review notes.
i made it according to directions it was real hard…not fond of this one
The most fabulous , simple and tasty fruit cake! Everyone in the family loves it . I just add more variety of nuts and simply add what ever dried fruits that I have in hand. Never thought I could bake a fruit cake!
I made it just as written the first time. The author is right that you can eat it the same day. It smelled wonderful baking. We liked it so well that I had to bake another one. This time I decided to experiment with it and do what my grandmother used to do. I mixed a simple syrup with a mixture of whiskey, brandy and rum and brushed it all over the cake. Then I wrapped it up in plastic wrap then foil and put it in a tin and placed in a cool place to age. I repeated with the liquor again and let it sit a couple of weeks. It tasted wonderful to my family and friends. Now, I need to go to Publix and purchase the ingredients to make this for Christmas!??
This recipe is exactly the recipe my grandmother made.The only change I make is substituting pecans for walnuts and adding a 1/2 tsp of mace. I also only bake it for 1 h 45mins.
This cake is really yummy! Couple things, though. . .I used orange zest and juice cuz I like a sweet cake, not too sharply citrus. (Does that make sense?) But the biggest thing is 2 hours is WAY too long to bake!! I baked mine 1 hour and 20 minutes. The toothpick was clean so I took it out. It was totally done. I will actually check it a little sooner than 80 minutes next time. If you baked this for 2 hours, you will have a dry crumbly mess. Don’t hesitate to try this recipe, especially for Christmas!
I have never made fruitcake before so I followed the directions EXACTLY. The cake was dry and crumbly. I cooked it for two hours per the instructions and it was way toooo long. I was very disappointed. The batter was amazingly good. We loved the batter, so I will try making it again and cutting the time in half at least!
delicious! Even a non-fruitcake eater would like this. I agree that this is best after it has set a day or two to make it moist. I subbed the lemon with an orange instead. added the zest of one orange and 2 tsp juice. The butter really makes it so good. I toasted the nuts first for a nicer level of flavor. I don’t think the parchment is necessary and wouldn’t bother to use it again. Made this in 2 bread tins to give away and had 1 small mini loaf for myself:) the batter is more like dough but easy to work with.
My whole family loved it. I added a bit milk and chopped prunes. Thank you for sharing the recipe 😉
This is the first fruit cake I have ever made…it is wonderful! Very simple, and simply delicious.
Used whole wheat flour and added 1/2 cup of milk. Simply amazing!
I am NOT a cook having to learn after my wife’s death. But this recipe was easy to follow and it was FANTASTIC. It tasted like the fruit cake I have always eaten growing up.
The best easy fruitcake recipe. Last year I had to make this cake three times before Christmas because we love it so much. I’ve already today baked one today as my hubby requested it for Thanksgiving.
I tried this fruitcake in the last minute before Xmas. I substituted the sugar with rum-flavoured brown sugar and the result was fantastic. I baked two loaves and they disappeared within a day! Thank you for this easy and tasty recipe! Niki from Hungary