You are here: Home » Recipes » Toini’s Easy Fruitcake Toini’s Easy Fruitcake User Submitted Recipe by Virginia Hatinen Yield 20 servings Prep 30 min Cook 1.25 hours PrintEmail Easy Fruitcake with no citron Ingredients 1 pound California Raisins1 cup California Golden Raisins1 1/2 cups sugar1 3/4 cups water1/4 cup butter2 medium eggs, beaten, room temperature2 1/2 cups sifted all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon cinnamon1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon salt1 cup walnuts, coarsely chopped1 cup pecan, coarsely chopped2 (10-ounce) jars Maraschino cherries, drained Instructions Preheat oven to 350F. Grease a Bundt pan, tube pan or 2 9 x 5-inch loaf pans. Line bottoms of pans with waxed paper and grease paper as well. Combine dark raisins, golden raisins, sugar and water in large saucepan or Dutch oven. Bring to a boil and cook 5 minutes. Remove from heat and add 1/4 cup butter. Set aside to cool. When raisin mixture is cool, add eggs. Mix together dry ingredients. Add to the raisin mixture, mixing with a wooden spoon. Add walnuts and raisins, maraschino cherries that are pit free, and mix well with wooden spoon. Spoon batter into pan. Bake 1 1/4 hours or until toothpick inserted in cake comes out clean. Let cool 10 minutes in pan, on cooling rack. Loosen cake with sharp knife from sides of pan before turning out on a cooling rack. Remove waxed paper . Let cool completely When cool, place in large gallon sized plastic bags and refrigerate. May be served the same day, but best if left to age a few days. Slice and serve plain or buttered like you would banana bread.