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Easy Fruit Cake Recipe
Fruit cake wasn’t always the butt of Christmas jokes. At one time serving fruit cake exhibited net worth and social status as well as engendering generosity and connection.
Prep Time20 mins
Cook Time1 hr
Resting Time28 d
Servings: 24 servings
- 1 cup boiling water
- 2 cups raisins
- 2 cups sugar
- 1 cup shortening
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon allspice
- 1/2 teaspoon cloves
- 4 cups flour
- 3 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 cups chopped walnuts
- 1 1/2 cups chopped candied orange peel
- Brand or rum optional
Set a rack in the center of your oven and heat to 350˚F.
Lightly grease a bundt pan, two 8-inch cake pans, or two large loaf pans.
In a medium-sized saucepan combine water, raisins, sugar, shortening, cinnamon, salt, allspice, and cloves. Bring to a boil. Once boil is reached, boil for 1 minute.
Remove pan from heat and allow the cool to lukewarm.
In a large mixing bowl, whisk together the flour, baking soda, and baking powder.
Add the cooled raisin mixture to the dry ingredients and gently mix until combined.
Fold in the walnuts and candied orange peel, scraping the bottom and the sides until everything is well combined.
Pour batter into prepared pan(s).
Bake for 1 hour or until a cake tester inserted into the center comes out clean. Times may vary depending upon the type of pan you choose.
Transfer to a cooling rack and allow to sit for 5 minutes before removing the cake from the pan.
Brush warm cake with brand or rum if desired.
Allow to cool completely before wrapping in plastic wrap. Store at room temperature for 6 - 8 weeks.
Calories: 330kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Sodium: 248mg | Potassium: 176mg | Fiber: 2g | Sugar: 24g | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg