best ever fruit cake
(1 RATING)
This is the only fruit cake you'll ever have to have a chaser for. It is so moist, not like store bought fruit cakes. and not gummy.
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prep time
cook time
3 Hr
method
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yield
bundt pan cake
Ingredients
- 16 ounces candied cherries
- 16 ounces candied pineapple
- 1 cup raisins
- 4 cups peacans broken nuts + whole for top of cake
- 1 cup granulated sugar
- 2 cups all purpose flour-sifted
- 1/2 teaspoon baking powder
- 1/2 ounce vanilla extract
- 1/2 ounce lemon extract
- 1 pint whiskey: early times or ancient age
- 1/2 cup butter -no substutes
- 6 large eggs
How To Make best ever fruit cake
-
Step 1Cut fruit into medium pieces add rasins. Soak mixture in whiskey over night or longer in tightly sealed container not plastic. Stir often. Cream butter, sugar,add well beaten eggs-Blend well. Add extracts & sifted flour,baking powder.Drain off any whiskey if any from fruit mixture. Save for pouring over cake after done. Fold in fruit and nut mixture. Pour into well greased tube pan. Line bottom with waxed paper over greased pan. Grease wax paper also. Place in cold oven. Bake at 225 or 250 for about 3 hrs. Cool in pan. Then you can drizzle any left whiskey over cake. Cake can be frozen wrapped in aluinum foil. Leave waxed paper on cake. Will last a year or indefinitely.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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