Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I make this one cake every Christmas. It stays moist and delicious throughout the Holidays.

Gallery

Recipe Summary test

Servings:
14
Yield:
1 -10 inch tube pan
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C). Grease one 10 inch tube pan. Line the bottom of the pan with parchment paper and dust pan with flour.

    Advertisement
  • Cream the light butter together with the white sugar. Add eggs one at a time mixing well after each one. Mix in the vanilla extract. Stir in 3 cups of the flour, baking powder, and salt and blend well.

  • Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the remaining 1 cup flour. Stir fruit and nut mixture into the batter and pour into prepared pan.

  • Bake at 250 degrees F (120 degrees C) for 3 hours. Let cake cool for 20 minutes before removing from pan.

  • After cake is cold, cut a piece of waxed paper to fit the top of the cake. Put the apple slices on top of the waxed paper and put cake into a closed container. Store cake in a cool dry area for about 3 days or until the cake takes up the juice from the apple slices. Remove apple slice and waxed paper and serve.

Nutrition Facts

894 calories; protein 10.1g; carbohydrates 117.9g; fat 45.6g; cholesterol 132mg; sodium 291.7mg. Full Nutrition
Advertisement

Reviews (3)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/02/2011
I have made this for the last two years for Christmas and definetely plan on making it again this year. I would consider it a fruitcake; people who are not sure they like fruitcake love this. I leave the apple on 5-10 days making sure it's sitting in a nice cool place it just makes it moister and tastier........Here it is December 2011 and I must add to my review. This cake is so good I have people that get me to bake it for them for Christmas each year. I have already baked 2 in November and I have 3 more to bake. It's like Lay's potato chips you can't take just one bite. Read More
(6)
Rating: 4 stars
12/28/2004
I made this cake for Christmas. My family said it was the best one I'd ever made. The only change I made was the 1lb pineapple was reduced to add some fruit peel (orange & lemon). Very good cake! Read More
(5)
Rating: 5 stars
12/16/2014
This cake has been passed down from my Mother to me and my sisters now my daughters. Fruity and moist fruit cake I use marichino cherries cut up and drained crushed pineapple drained. instead of candied fruit. we bake them in medium sized loaf pans for gifts for Christmas. Read More
(1)
Advertisement