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Holiday Fruitcake

Total Time

Prep: 20 min. Bake: 2 hours + cooling


16 servings

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. —Allene Spence, Delbarton, West Virginia


  • 1-1/2 cups whole red candied cherries
  • 1-1/2 cups whole green candied cherries
  • 3 cups diced candied pineapple
  • 1 pound walnut halves
  • 10 ounces golden raisins
  • 1 cup shortening
  • 1 cup sugar
  • 5 large eggs
  • 4 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt


  1. Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat.
  2. Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Test Kitchen Tips
  • Can't find a toothpick to test your cake? An uncooked piece of spaghetti works just as well.
  • To grease your tube pan with ease, rub butter or shortening around the pan using a paper towel and sprinkle with a thin layer of flour. Get more tips for how to grease a cake pan the right way.
  • Be patient as the cake cools after baking. Fruitcake must be completely cool before removing from the pan.
  • Nutrition Facts

    1 slice: 686 calories, 32g fat (5g saturated fat), 58mg cholesterol, 342mg sodium, 92g carbohydrate (61g sugars, 4g fiber), 10g protein.