Jackies Fruitcake Recipe
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons baking soda
- 1 3/4 cups white sugar
- 3 eggs
- 3/4 cup maraschino cherries, drained and halved
- 1 (20 ounce) can crushed pineapple, with juice
- 1 cup chopped walnuts
- 1 cup butter, softened
- 3 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 2 (8 ounce) packages cream cheese, softened
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- 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.
- 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.
