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Yellow Fruit Cake

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  All-purpose flour 3 Cup (48 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Shortening 3⁄4 Cup (12 tbs)
  Butter/Margarine 3⁄4 Cup (12 tbs), softened
  Orange juice 2⁄3 Cup (10.67 tbs)
  Eggs 9
  Candied cherries 1 Pound, cut in half (About 2.5 Cups)
  Golden raisin 15 Ounce (About 3 Cups)
  Candied pineapple 3⁄4 Pound, cut up (About 2 Cups)
  Candied citron 1⁄4 Pound, cut up (About 2/3 Cup)
  Candied orange peel 1⁄4 Pound, cut up (About 2/3 Cup)
  Flaked coconut 4 Ounce
  Blanched almonds 1⁄2 Pound (Around 1.5 Cups)
  Pecan halves 1⁄2 Pound (About 2 Cups)

Heat oven to 275°.
Line 2 loaf pans, 9x5x3 inches, with aluminum foil; grease.
Measure all ingredients except fruits and nuts into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Stir in fruits and nuts.
Spread mixture evenly in pans.
Bake 2 1/2 to 3 hours or until wooden pick inserted in center comes out clean.
If necessary, cover with aluminum foil the last hour of baking to prevent excessive browning.
Remove from pans; cool.
Wrap in plastic wrap or aluminum foil; store in cool place.

Recipe Summary

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 488 Calories from Fat 217

% Daily Value*

Total Fat 25 g38.1%

Saturated Fat 8.1 g40.7%

Trans Fat 0.7 g

Cholesterol 80.9 mg27%

Sodium 118.6 mg4.9%

Total Carbohydrates 64 g21.3%

Dietary Fiber 3.7 g14.8%

Sugars 42.5 g

Protein 7 g13.7%

Vitamin A 5.3% Vitamin C 15.2%

Calcium 7.1% Iron 10.6%

*Based on a 2000 Calorie diet

Yellow Fruit Cake Recipe