Jackie's Fruitcake

This is a recipe I made up in 1979. I wanted to make something quick and easy. Took me quite a few tries before it turned out though. I entered it in the county fair and took first place plus the gold ribbon which entitled me to enter the State Fair. So I entered the State Fair and came in second. I was told that if I had told the judges it was an original recipe, I would have taken first place. This was the very first time I had ever entered anything like this before, for both fairs and I guess you could say I was wet behind the ears. Oh well, I sure did have fun.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 708 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup butter, softened
• 1 cup chopped walnuts
• 1 ½ teaspoons vanilla extract
• 3 eggs
• ½ teaspoon baking powder
• 1 ¾ cups white sugar
• 2 (8 ounce) packages cream cheese, softened
• 3 cups confectioners' sugar
• 1 (20 ounce) can crushed pineapple, with juice
• 2 tablespoons baking soda
• ¾ cup maraschino cherries, drained and halved

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

Step 2

In a large bowl, combine the flour, baking power, baking soda, sugar, eggs, cherries, pineapple and walnuts. Stir by hand with a sturdy spoon just until blended. Spoon into the prepared pan, and spread evenly.

Step 3

Bake for 40 to 45 minutes in the preheated oven, or until the top springs back when lightly touched. Cool, then invert onto a serving plate. While the cake cools, mix together the butter, confectioners' sugar and vanilla in a medium bowl with an electric mixer until fluffy. Stir in the cream cheese, and beat until smooth. Frost cake with the icing when completely cool.