Mrs. Walker's Fruit Cake

Mrs. Walker's Fruit Cake

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"This is a fruit cake for people who do not normally like fruit cake. If you happen to already like fruit cake, you will love this. Honestly, it is the best fruit cake I have ever tasted. It was handed down to me by a dear old lady who has now gone home to be with the Lord."
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Ingredients

2 h 35 m servings 548 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 75g
  • 24%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt(R), with cooking spray.
  2. Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.

Reviews

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This is a very good recipe.. made it twice. I tweaked it to my own likings the second time. Left the cranberries out and added more nuts. So good and very moist! I baked in a dark teflon tu...

Very moist and easy to make. It's different and we really liked it.

Ahhhhh, they used my photo??

yummy!

This recipe was a HUGE disappointment. I can't help but think that there is something missing in the recipe. The cake, described as incredibly moist, was so dry that it was inedible. I followed ...

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