This is a chewy, straightforward fruit cake packed with three types of candied fruit and crunchy walnuts, designed as a holiday centerpiece that bakes low and slow at 300°F for about two hours.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat the oven to 300°F. Combine the fruits and walnuts. In another bowl, cream the shortening and sugar until light and fluffy for five to seven minutes. Beat in the eggs and vanilla. Combine the flour, baking powder and salt. Then add to the creamed mixture and mix well. Pour over the fruit mixture and stir to coat.
Transfer it to a greased and floured 10 inch tube pan. Bake it until a toothpick inserted in the center comes out clean, for about two hours. Cool for 10 minutes and then remove from the pan to a wire rack to cool completely. Wrap it tightly and store it in a cool place. Bring it to room temperature before serving and slice it with a serrated knife.
Wrap tightly and store in a cool place for up to two weeks; no refrigeration needed. Bring to room temperature before serving.
10-inch tube pan · wire rack
Bake at 300°F for about two hours, until a toothpick inserted in the center comes out clean.
A greased and floured 10-inch tube pan is required.
Yes. Wrap it tightly and store in a cool place. Bring to room temperature before serving and slice with a serrated knife.
Overbaking is the most common cause. Check for doneness at the two-hour mark—a toothpick should come out clean but the cake should still feel moist when cooled.
Butter (1 cup) is a direct swap, though it may produce a slightly denser crumb. Vegetable oil is not recommended for creaming.
