A really good fruit cake recipe, one you can eat the same day you make it; it's even better if you let sit for awhile.
Ingredients
- ½ cups raisins: 1 piece
- red and green candied cherries: 1 cup
- dates, pitted and: 0.75 cup (chopped)
- candied pineapple: 0.75 cup (diced)
- walnuts: 0.75 cup (chopped)
- flaked coconut: 0.5 cup
- all-purpose flour: 3 cups
- baking powder: 1 tsp
- salt: 0.5 tsp
- butter: 1 cup
- ¼ cups white sugar: 1 piece
- lemon zest: 1 tsp
- eggs: 4 piece
- lemon juice: 2 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.
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In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.
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In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
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Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.
