Uploaded December 2015 | Updated September 2026, 1 week ago
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I grew up having this fruit cake. It really is very good, you should give it a try.
2 c. sifted Bob's Red Mill all purpose flour
1 1/2 c. C&H sugar
1/2 c. unsweetened cocoa
1 tsp. baking soda
1 tsp. salt
1 1/2 c. walnuts, coarsely chopped
2 c. diced mixed candied fruit
1 c. raisins
1 c. thinly sliced pitted dates
2 eggs
1 c. sour cream
1 tsp. vanilla
1/4 c. Challenge Butter, melted
Generously grease a 9-inch tube pan.
On wax paper, sift together flour, sugar, cocoa, baking soda and salt. On another sheet of waxed paper, mix together walnuts, candied fruit, raisins and dates.
In large mixing bowl, beat eggs, sour cream, and vanilla until blended.
Add Challenge butter, flour mixture, and blend well. Beat with mixer medium speed 1 minute.
Add walnut and fruit mixture, and fold in well distributed. Turn into prepared pan.
Bake in preheated 300 degree oven with a shallow pan of hot water on floor of oven until cake tester inserted in center comes out clean, about 1 3/4 hours. Cool in pan placed on wire rack 10 minutes. Turn out on wire rack after loosening edges.
If cake is to be served shortly after baking, it will have to be cut in thick slices, and it will not have the traditional fruit cake texture. To have the cake change so texture is beautifully moist and may be cut in thin slices, wrap in plastic wrap, place in plastic bag and refrigerate for a week or so before using. It may be stored this way for weeks and even months. Before serving, slice cake when it is taken out from the refrigerator and arrange on serving plate. Let stand at room temperature for 10 minutes or so before offering. Makes a 3 lb. fruit cake
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Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy "show" or "episode," I am just me. A down to Earth, local girl who always keeps it real.
Please check out my bestie YT friend, Tammy (yoyomax12):
tinyurl.com/3vzgpca Tammy and I have been friends for many years and met here on YouTube!
Also check out Jenn of cupcakesandcardio. You will love her as well. tinyurl.com/lahtvfp
Lastly, smile! I love it when you smile :)
For business inquiries, contact Beth at cookingandcrafting@gmail.com
Subscribe & check out my other videos! youtube.com/cookingandcrafting
I grew up having this fruit cake. It really is very good, you should give it a try.
2 c. sifted Bob's Red Mill all purpose flour
1 1/2 c. C&H sugar
1/2 c. unsweetened cocoa
1 tsp. baking soda
1 tsp. salt
1 1/2 c. walnuts, coarsely chopped
2 c. diced mixed candied fruit
1 c. raisins
1 c. thinly sliced pitted dates
2 eggs
1 c. sour cream
1 tsp. vanilla
1/4 c. Challenge Butter, melted
Generously grease a 9-inch tube pan.
On wax paper, sift together flour, sugar, cocoa, baking soda and salt. On another sheet of waxed paper, mix together walnuts, candied fruit, raisins and dates.
In large mixing bowl, beat eggs, sour cream, and vanilla until blended.
Add Challenge butter, flour mixture, and blend well. Beat with mixer medium speed 1 minute.
Add walnut and fruit mixture, and fold in well distributed. Turn into prepared pan.
Bake in preheated 300 degree oven with a shallow pan of hot water on floor of oven until cake tester inserted in center comes out clean, about 1 3/4 hours. Cool in pan placed on wire rack 10 minutes. Turn out on wire rack after loosening edges.
If cake is to be served shortly after baking, it will have to be cut in thick slices, and it will not have the traditional fruit cake texture. To have the cake change so texture is beautifully moist and may be cut in thin slices, wrap in plastic wrap, place in plastic bag and refrigerate for a week or so before using. It may be stored this way for weeks and even months. Before serving, slice cake when it is taken out from the refrigerator and arrange on serving plate. Let stand at room temperature for 10 minutes or so before offering. Makes a 3 lb. fruit cake
I upload new videos every Monday and Thursday.
Check out my website! cookingandcrafting.com
Please don't forget to "like", share, favorite and comment my video!
Subscribe here: bit.ly/12Lkz6X
Facebook: on.fb.me/1M2bwEO
Pinterest: tinyurl.com/kgooof5
Instagram: tinyurl.com/l2wmdbr
Google Plus: tinyurl.com/oyylaon
My vlogging and on the go channel: tinyurl.com/lagmt3r
Get a month of wine FREE: curebit.com/x/lv2rRW
My Zazzle store: zazzle.com/cookingandcrafting
Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy "show" or "episode," I am just me. A down to Earth, local girl who always keeps it real.
Please check out my bestie YT friend, Tammy (yoyomax12):
tinyurl.com/3vzgpca Tammy and I have been friends for many years and met here on YouTube!
Also check out Jenn of cupcakesandcardio. You will love her as well. tinyurl.com/lahtvfp
Lastly, smile! I love it when you smile :)
For business inquiries, contact Beth at cookingandcrafting@gmail.com
