Jackie's Fruitcake

3.6
3 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 1

This is a recipe I made up in 1979. I wanted to make something quick and easy. Took me quite a few tries before it turned out though. I entered it in the county fair and took first place plus the gold ribbon which entitled me to enter the State Fair. So I entered the State Fair and came in second. I was told that if I had told the judges it was an original recipe, I would have taken first place. This was the very first time I had ever entered anything like this before, for both fairs and I guess you could say I was wet behind the ears. Oh well, I sure did have fun.

Recipe by Jackie Harris

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
12 servings
Nutrition Info
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

    Advertisement

  • In a large bowl, combine the flour, baking power, baking soda, sugar, eggs, cherries, pineapple and walnuts. Stir by hand with a sturdy spoon just until blended. Spoon into the prepared pan, and spread evenly.

  • Bake for 40 to 45 minutes in the preheated oven, or until the top springs back when lightly touched. Cool, then invert onto a serving plate. While the cake cools, mix together the butter, confectioners' sugar and vanilla in a medium bowl with an electric mixer until fluffy. Stir in the cream cheese, and beat until smooth. Frost cake with the icing when completely cool.

Nutrition Facts

Per Serving:
708 calories; protein 8.5g; carbohydrates 90.8g; fat 36.4g; cholesterol 128.2mg; sodium 846.2mg. Full Nutrition
Advertisement
© Copyright 2022 Allrecipes. All rights reserved. Printed from https://www.allrecipes.com 06/28/2022