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Fruitcake

Fruitcake

This holiday Fruitcake is loaded with candied cherries, pecans, and pineapple preserves. It is the fruitcake to bake for the season.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 12 to 16 servings
Author Renee Dobbs

Ingredients

  • 1 pound candied cherries
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 5 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 jar pineapple preserves 16 ounces
  • 4 cups pecan halves

Instructions

  1. Preheat oven to 250°F. Grease and flour a 10-inch tube pan.
  2. Cut cherries in half and set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time mixing well after each addition.
  4. Add vanilla and lemon extracts and mix well.
  5. Whisk together flour and salt in a medium bowl.
  6. Add flour and mix until combined.
  7. Stir in pineapple preserves, cherries, and pecans.
  8. Pour into prepared tube pan. Bake for 3 hours or until a toothpick inserted in cake comes out clean.
  9. Cool cake completely in pan.
  10. Remove cake from pan and transfer to a cake plate.

Recipe Notes

This holiday Fruitcake is loaded with candied cherries, pecans, and pineapple preserves. It is the fruitcake to bake for the season.