Fruit Cake Recipe

Name: Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 5 large eggs, beaten well; 1 c. sugar; 1/2 lb. butter; 1 3/4 c. flour; 1/2 tsp. baking powder; 1 Tbsp. pure lemon extract; 1 Tbsp. pure orange extract; 1 3/4 lb. red candied cherries; 1/4 lb. green candied cherries; 1/2 lb. candied pineapple; 1 c. dates; 2 c. pecans, chopped; 2 c. walnuts, chopped

Servings: persons

5 large eggs, beaten well
1 c. sugar
1/2 lb. butter
1 3/4 c. flour
1/2 tsp. baking powder
1 Tbsp. pure lemon extract
1 Tbsp. pure orange extract
1 3/4 lb. red candied cherries
1/4 lb. green candied cherries
1/2 lb. candied pineapple
1 c. dates
2 c. pecans, chopped
2 c. walnuts, chopped

1
Cream butter and sugar; add eggs.
2
Dredge fruit in part of flour.
3
Add extracts to egg mixture.
4
After dredging fruit; add to egg mixture and also add remaining flour.
5
Add nuts and mix well. Grease tube pan.
6
Pour batter into tube pan and place in cold oven.
7
Bake at 250u00b0 for 3 hours.
8
(Put a pan with 2 cups water on bottom shelf of oven.)
9
Batter can be baked in 1 pound loaf pans or cupcakes at 250u00b0 for 1 1/2 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 large eggs, beaten well, 1 c. sugar, 1/2 lb. butter, 1 3/4 c. flour, and more.

Yes, Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruit Cake

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