Fruitcake (With Nuts)

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READY IN: 2hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 325 degree.
  • Butter and flour a 10-inch angel food or tube pan.
  • In a large bowl combine the flour, baking powder and salt.
  • Add in chopped dates, pecans, walnuts and both raisins; toss to coat with flour mixture.
  • In another bowl beat together sugar and butter until light and fluffy (about 5 minutes).
  • Add in eggs and beat well until combined.
  • Add in vanilla and lemon zest or lemon extract (if using); mix to combine.
  • Add in the dry ingredients (flour, fruit and nut mixture) and fold in JUST until combined (the batter will be the texture of cookie dough).
  • Spoon the batter into the prepared pan and smooth out the top with the back of the spoon.
  • Bake for about 1 hour and 40 minutes, or until cake is golden and a tester inserted in the middle comes out clean.
  • Cool cake in the pan on a rack for 10-15 minutes.
  • With a sharp knife, cut around the edges of the cake to loosen.
  • Turn the cake onto a rack and cool completely.
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