Mrs. Walker's Fruit Cake

Mrs. Walker's Fruit Cake

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.

Active Time
20 mins
Total Time
155 mins
Yield
1 9-inch tube cake

How to Make It

1. Step
Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
2. Step
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. Step
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.

Ingredients

  • 1 serving cooking spray with flour
  • 1 (18.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)
  • 4 large eggs eggs
  • ½ cup vegetable oil
  • 1 (3 ounce) package instant lemon pudding mix
  • 1 tablespoon lemon extract
  • 1 tablespoon vanilla extract
  • 8 ounces candied red cherries, halved
  • 8 ounces candied pineapple slices, cut into thirds
  • 1?½ cups chopped pecans
  • 1 cup sweetened dried cranberries

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