How to Make Japanese Fruit Cake

Mrs. Walker's Fruit Cake

Fresh/frozen coconut) 2 1/2 c.

Recipe Summary 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.

Ingredients | Japanese Fruit Cake

1 serving cooking spray with flour

1 (18.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)

4 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

Directions

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

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.

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.

Info | Japanese Fruit Cake

prep: 20 mins cook: 1 hr 15 mins additional: 1 hr total: 2 hrs 35 mins Servings: 12 Yield: 1 9-inch tube cake

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