Golden Fruit Cake Recipe
In a few words, Golden Fruitcake is described as heavenly, superb and outstanding. If you have a lot of Fruits on hand then Golden Fruitcake is the recipe you should opt for. It is an effortless Dessert. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Golden Fruitcake, just like I do.
Ingredients
2 cups golden raisins
1 12-ounce package dried figs, chopped
2 4-ounce containers diced candied citron
2 4-ounce containers diced candied lemon peel
2 4-ounce containers diced candied orange peel
1 10-ounce container pitted dates, chopped
1 4-ounce can slivered blanched almonds
1 4-ounce container candied pineapple diced
1 4-ounce container candied cherries each cut in half
All-purpose flour
2 cups sugar
1 cup butter or margarine softened
1 cup dry sherry or orange juice
2 teaspoons baking powder
1 teaspoon lemon or orange extract
1/2 teaspoon salt
6 eggs
Directions
1. Line 10-inch tube pan with foil. In large bowl, combine first 9 ingredients; toss with 3/4 cup flour until evenly coated.
2. In another large bowl, with mixer at low speed, beat sugar with butter or margarine just until blended. Increase speed to high; beat until light and fluffy. Add sherry, baking powder, extract, salt, eggs, and 3 cups flour. Beat at low speed until blended, constantly scraping bowl. Beat 3 minutes at medium speed, scraping bowl often. Stir batter into fruit mixture.
3. Preheat oven to 300°F. Pour batter into pan. Bake 3 hours or until toothpick inserted in center comes out clean.
4. Cool cake completely in pan on wire rack; remove from pan and carefully peel off foil. Wrap fruitcake tightly; refrigerate overnight so cake will be firm and easy to slice.
2. In another large bowl, with mixer at low speed, beat sugar with butter or margarine just until blended. Increase speed to high; beat until light and fluffy. Add sherry, baking powder, extract, salt, eggs, and 3 cups flour. Beat at low speed until blended, constantly scraping bowl. Beat 3 minutes at medium speed, scraping bowl often. Stir batter into fruit mixture.
3. Preheat oven to 300°F. Pour batter into pan. Bake 3 hours or until toothpick inserted in center comes out clean.
4. Cool cake completely in pan on wire rack; remove from pan and carefully peel off foil. Wrap fruitcake tightly; refrigerate overnight so cake will be firm and easy to slice.
