Yellow Fruit Cake


Submitted by: Debbie Flinner of Canton, Ohio


  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 3/4 cup shortening
  • 3/4 cup butter, softened
  • 2/3 cup orange juice
  • 9 eggs
  • 2 1/2 cups candied cherries, halved
  • 3 cups golden raisins
  • 2 cups candied pineapple, cut up
  • 2/3 cup candied citron, cut up
  • 2/3 cup candied orange peel, cut up
  • 3/4 cup flaked coconut
  • 1 1/2 cup blanched whole almonds
  • 2 cup pecan halves


  1. Heat oven to 275°. Line two loaf pans, 9”x5”x3” with foil, grease.
  2. Beat all ingredients except fruits and nuts in a large mixing bowl on low speed, scraping bowl constantly 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes.
  3. Add in fruits and nuts, blend, and spread in pans.
  4. Bake until toothpick in center comes out clean, approximately 2.5 – 3 hours. If necessary, cover with foil during the last hour of baking to prevent excessive browning. Remove from pans; cool. Wrap in plastic wrap or foil. Store in refrigerator 3-4 weeks or freeze. Do not use self-rising flour or 8.5×4.5×2.5” pans in this recipe.
  5. Make fruit cakes 3 to 4 weeks in advance and let them mellow in their wraps. For a richer flavor, pour wine or brandy over the cake before wrapping or wrap in a wine dampened cloth, over wrap and store in refrigerator.

Glazes for one Fruit cake:

Jelly Glaze: Heat 1/2 cup apple jelly over low heat, stirring occasionally until smooth.
Sweet Glaze: Heat 2 Tbsp. light corn syrup and 1 Tbsp. water just to boiling; cool to lukewarm. Pour thin glaze over fruit cake after storing.


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