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Mrs. Walker's Fruit Cake

4

155 min

Mrs. Walker's Fruit Cake

Mrs. Walker's Fruit Cake Photo 1

Category

Cake Recipes

Time

155 min

Serving

12 persons

Calories

548

Rating

4.00★ (9)

Cuisine

Author: Victoria Buriak
This is a fruit cake for people who do not normally like fruit cake. If you happen to already like fruit cake, you will love this. Honestly, it is the best fruit cake I have ever tasted. It was handed down to me by a dear old lady who has now gone home to be with the Lord.

Ingredients

  • serving cooking spray with flour: 1 piece
  • lemon cake mix (such as Duncan Hines® Lemon Supreme): 1 pack (18.25 ounce pack)
  • eggs: 4 piece
  • vegetable oil: 0.5 cup
  • instant lemon pudding mix: 1 pack (3 ounce pack)
  • lemon extract: 1 Tbsp
  • vanilla extract: 1 Tbsp
  • ounces candied red cherries: 8 piece (halved)
  • ounces candied pineapple slices, cut into thirds: 8 piece
  • ½ cups chopped pecans: 1 piece
  • sweetened dried cranberries: 1 cup

Metric Conversion

Stages of cooking

Mrs. Walker's Fruit Cake Photo 21
Mrs. Walker's Fruit Cake Photo 32
Mrs. Walker's Fruit Cake Photo 43
  1. Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
    Mrs. Walker's Fruit Cake Photo 2
  2. Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.
    Mrs. Walker's Fruit Cake Photo 3
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.
    Mrs. Walker's Fruit Cake Photo 4

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