Christmas Fruit Cake Recipe
With the festive season here, this Christmas fruitcake is just what I need to ring in the Christmas spirit. Time to put on those mittens and start with baking the Christmas goodies. Try it!!
Ingredients
2 c. sifted all- purpose flour
1 tsp baking powder
1/2 tsp. salt
2/3 c. butter
1 c. sugar
3 eggs
1 tbsp. grated orange rind
2 tsp. grated lemon rind
1/2 c. orange juice
2 c. pecan halves
2 8-oz. jars mixed candied fruits
1 6 1/2-oz. jar whole red candied cherries
1 c. dried apricots, quartered
1 c. seedless raisins
1/4 tsp. cloves
Directions
Sift flour, baking powder and salt together.
Cream butter; add sugar, creaming until fluffy.
Beat in eggs, one at a time, beating well after each addition.
Add grated fruit rinds.
Add sifted dry ingredients alter- nately with orange juice; mix well.
Stir in pecan halves.
Chop mixed candied fruits; add to batter.
Stir in whole cherries, apricots and raisins.
Pack batter into greased and paper-lined 9 x 5 x 3-inch loaf pan.
Bake in 250-degree oven for about 3 hours or until cake tests done.
Cool.
Remove from pan.
Garnish with whole candied cherries and candied pineapple halves.
Wrap cake in foil to keep moist.
May glaze top of cake if desired.
Cream butter; add sugar, creaming until fluffy.
Beat in eggs, one at a time, beating well after each addition.
Add grated fruit rinds.
Add sifted dry ingredients alter- nately with orange juice; mix well.
Stir in pecan halves.
Chop mixed candied fruits; add to batter.
Stir in whole cherries, apricots and raisins.
Pack batter into greased and paper-lined 9 x 5 x 3-inch loaf pan.
Bake in 250-degree oven for about 3 hours or until cake tests done.
Cool.
Remove from pan.
Garnish with whole candied cherries and candied pineapple halves.
Wrap cake in foil to keep moist.
May glaze top of cake if desired.
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