Taste of Home magazine website.
This wonderful fruit cake recipe was shared with me by Dana Thompson of Alabama.
Dana says, "A friend left this for me on my desk at the local Crises Pregnancy Center where I am a volunteer - don't know where it came from,
but surely do enjoy it! My husband loves it so much that I bake it in the form of cupcakes all year long."
Basic Rules For Baking and
Secrets Of A Successful Cake.
Also check out more great
Cake Recipes and
Vanilla Wafer Fruit Cake Recipe
Yields: 1 large fruitcake
Prep time: 30 min
Cook time: 45 min
1 pound vanilla wafers (cookies)
1/2 pound candied red cherries, cut in half
1/2 pound candied pineapple slices, cut in small wedges
1 pound walnuts, pecans or combination of both, broken in half or coarsely chopped
1/4 pound raisins*
1/2 cup granulated
1 (5 ounce) can
1/4 teaspoon salt
Whole candied red cherries (garnish)
Candied pineapple wedges (garnish)
* I mix and/or match using dates, dried apricots, dark raisins - whatever I have.
Preheat oven to 325 degrees F.
In a large bowl, crush vanilla wafers. Add cherries, pineapple, nuts, and raisins; mix well.
In another bowl, beat eggs; add sugar, evaporated milk, and salt. Add to fruit mixture and mix well.
Cup Cakes: Spoon batter loosely into cupcake pans using paper or foil liners which you have sprayed lightly with oil spray.
Bake in center of oven for approximately 30 minutes. Remove from oven and let cool.
Cake: Pack into a waxed paper-lined 10-inch tube pan. Decorate top with reserved candied whole cherries and
pineapple. Bake approximately 45 minutes. Remove from oven and let stand 10 minutes. Run a sharp knife around edge, turn cake out of pan, then back over
again so decorations are on top.
Check out my
Fruitcake Secrets for fruitcake hints and tips and also how to store your fruitcakes.
Cake and/or cupcakes can be made ahead and frozen; taste improves with age.
Yields 1 large fruitcake.