Ingredients Jump to Instructions ↓

  1. 2 packages (15 ounces each ) golden raisins

  2. 1-1/2 cups shortening

  3. 2-1/4 cups sugar

  4. 8 eggs

  5. 1 teaspoon vanilla extract

  6. 4 cups all-purpose flour

  7. 1 teaspoon cream of tartar

  8. 1 teaspoon salt

  9. 1/2 teaspoon baking soda

  10. 1/2 cup milk

  11. 2-1/2 cups chopped walnuts

  12. 1-1/3 cups diced candied pineapple (about 8 ounces)

  13. 1 cup chopped candied cherries (about 8 ounces)

  14. 1 cup flaked coconut

Instructions Jump to Ingredients ↑

  1. Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. Spoon into nine greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 9 loaves (5 slices each). Editor's Note: Fruitcakes can be baked in two batches. Refrigerate batter until baking.


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