A really good fruit cake recipe, one you can eat the same day you make it, even better if you let sit for awhile. Originally submitted to CakeRecipe.com.
Christmas Wreath Cake
- 1 1/2 cups raisins
- 1 cup red and green candied cherries
- 3/4 cup dates, pitted and chopped
- 3/4 cup candied pineapple, diced
- 3/4 cup chopped nuts
- 1/2 cup flaked coconut
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter
- 1 1/4 cups white sugar
- 1 teaspoon lemon zest
- 4 eggs
- 2 teaspoons lemon juice
1 Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper, and grease well.
2 In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, nuts, and coconut. Stir until all fruit is coated.
3 In another large bowl, cream the butter or margarine with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
4 Bake for 2 hours. Cool.