Christmas Wreath Cake

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

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.


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