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Mixed Nut Fruit Cake

Western.Chefs's picture
  Red candied cherries 16 Ounce (Two 8 Ounce Jars)
  Pitted prunes 12 Ounce (1 Package)
  Pitted dates 10 Ounce (1 Container)
  Green candied cherries 4 Ounce (1 Container)
  Cream sherry 1⁄2 Cup (8 tbs)
  Salted mixed nuts 24 Ounce (Two 12 Ounce Cans)
  Canned pecans 6 Ounce (1 Can)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Eggs 6 , slightly beaten

1. In very large bowl or 6-quart saucepot, mix first 5 ingredients; let stand 15 minutes or until almost all liquid is absorbed, stirring often. Meanwhile, line 10-inch tube pan with foil.
2. Stir mixed nuts and pecans into fruit mixture in bowl. Remove 1 1/2 cups fruit mixture; set aside. Stir flour, sugar, and baking powder into fruit mixture in large bowl until well coated. Stir in eggs until well mixed.
3. Preheat oven to 300°F. Spoon batter into pan. Sprinkle reserved mixture on top. Cover pan loosely with foil. Bake 2 hours. Remove foil and bake 1/2 hour longer or until knife inserted in center of cake comes out clean.
4. Cool cake in pan on wire rack 30 minutes; remove from pan and carefully peel off foil. Cool cake completely on rack. Wrap fruitcake tightly; refrigerate overnight so cake will be firm and easy to slice.

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