This buttery pound cake, filled with candied fruit, is especially nice during the holiday season.
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2 1/4 cups all-purpose flour
1 1/2 cup sugar
1 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
4 large Land O Lakes® Eggs
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 1/2 cups candied fruit mix
1/2 cup chopped walnuts
Heat oven to 350°F. Grease and flour 6 mini(5 3/4x3-inch) loaf pans. Set aside.
Combine 1 1/4 cups flour and all remaining ingredients except candied fruit and walnuts in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining 1 cup flour, candied fruit and nuts.
Pour into prepared pans. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. .
Two greased and floured 8x4-inch loaf pans can be substituted for mini loaf pans. Bake 50-60 minutes.
Explore reviews fromour online community
First homemade fruitcake ever. Never really liked fruitcake, but this one is delicious.
I doubled the amount of fruit and I used dried cranberries, cherries, pineapple, and apricots. I also added about 3 tablespoons of finely minced candied ginger. I reduced the amount of sugar by 1/4 cup because of the sweetness of the fruit I used. I substituted pecans for walnuts and used twice the amount. I added an extra teaspoon of vanilla and added the zest of one orange. I also baked it in a bundt pan, which takes about an hour.
Instead of candied fruit, I used remnants of various homemade preserves, peach, plum and pear. I also substituted pecans for walnuts. Awesome!