Ingredients for Cherry Fruitcake
- Walnuts
- Pitted Dates
- Crystallized Pineapple
- Candied Red Cherries
- Green Glazed Cherries
- Sugar
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
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How to Make Cherry Fruitcake
- Preheat oven to 300°F (150°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the cherries, pecans, and orange zest.
- Pour batter into the prepared Bundt pan and bake for 120 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
141 g
Sugar
3469g
Fat
168g
Carbs
358g
