Golden Fruit Cake Recipe
Ingredients
| Golden Raisins | 2 Cup (16 tbs) | |
| 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 | ||
| Blanched almonds | 1 4 Ounce | |
| 1 4-ounce container candied pineapple diced | ||
| 1 4-ounce container candied cherries each cut in half | ||
| All-purpose flour | ||
| Sugar | 2 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| 1 cup dry sherry or orange juice | ||
| Baking powder | 2 Teaspoon | |
| Orange or lemon | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 6 | |
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.
Chef
