Fruitcake
Ingredients
3 cups whole red and green candied cherries
3 cups diced candied pineapple 1 package (1 pound) shelled walnuts 1 package (10 ounces) golden raisins 1 cup shortening |
1 cup sugar
5 eggs 4 Tablespoons vanilla extract 3 cups all purpose flour 3 teaspoons baking powder 1 teaspoon salt |
Directions
Preheat oven to 300°. In a large bowl, combine cherries,
pineapple, walnuts and raisins; set aside.
In another large 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 mixture and stir to coat.
Transfer to a greased and floured 10-in. tube pan. Bake 2 hours or until a
toothpick inserted in center comes out clean. Cool 10 minutes before removing
from pan to a wire rack to cool completely.
Wrap tightly and store in a cool place. Slice with a serrated knife; bring
to room temperature before serving.
pineapple, walnuts and raisins; set aside.
In another large 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 mixture and stir to coat.
Transfer to a greased and floured 10-in. tube pan. Bake 2 hours or until a
toothpick inserted in center comes out clean. Cool 10 minutes before removing
from pan to a wire rack to cool completely.
Wrap tightly and store in a cool place. Slice with a serrated knife; bring
to room temperature before serving.