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Mrs. Walker's Fruit Cake

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    2 h 35 m
suetoyou

suetoyou

This is a fruit cake for people who do not normally like fruit cake. If you happen to already like fruit cake, you will love this. Honestly, it is the best fruit cake I have ever tasted. It was handed down to me by a dear old lady who has now gone home to be with the Lord.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 75g
  • 24%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt(R), with cooking spray.
  2. Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.
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Reviews

Peggy0625
8

Peggy0625

12/27/2011

This is a very good recipe.. made it twice. I tweaked it to my own likings the second time. Left the cranberries out and added more nuts. So good and very moist! I baked in a dark teflon tube pan so I reduced the temp down to 315 degrees and shortened the cook time 10 mins less. DELICIOUS!

MEGANB52
8

MEGANB52

10/1/2011

Very moist and easy to make. It's different and we really liked it.

Foodie14
0

Foodie14

11/1/2013

This recipe was a HUGE disappointment. I can't help but think that there is something missing in the recipe. The cake, described as incredibly moist, was so dry that it was inedible. I followed the recipe to the letter and, since I could tell it was getting brown on the top very quickly, I did not bake it the full one hour and 15 minutes, but more like an hour. It was still inedible. My oven has just been calibrated so I know the oven was not the problem. Has anyone else had the same result with this recipe? I was really looking forward to tasting this very easy fruitcake and was extremely disappointed.

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