A really good fruit cake recipe, one you can eat the same day you make it; it’s even better if you let sit for awhile.
Original recipe makes 1 tube cake
Ingredients
1 1/2 cups raisins
1 cup red and green candied cherries
3/4 cup dates, pitted and chopped
3/4 cup candied pineapple, diced
3/4 cup chopped walnuts
1/2 cup flaked coconut
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 1/4 cups white sugar
1 teaspoon lemon zest
4 eggs
2 teaspoons lemon juice
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PREP
30 mins
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COOK
2 hrs
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READY IN
3 hrs 30 mins
Directions
- 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.
Nutrition
Calories: 413 kcal
Carbohydrates: 62 g
Cholesterol: 83 mg
Fat: 17.3 g
Fiber: 2.3 g
Protein: 5.6 g
Sodium: 221 mg
