Yellow Fruit Cake Recipe
Ingredients
| All-purpose flour | 3 Cup (48 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Shortening | 3⁄4 Cup (12 tbs) | |
| Butter/Margarine | 3⁄4 Cup (12 tbs), softened | |
| Orange juice | 2⁄3 Cup (10.67 tbs) | |
| Eggs | 9 | |
| Candied cherries | 1 Pound, cut in half (About 2.5 Cups) | |
| Golden raisin | 15 Ounce (About 3 Cups) | |
| Candied pineapple | 3⁄4 Pound, cut up (About 2 Cups) | |
| Candied citron | 1⁄4 Pound, cut up (About 2/3 Cup) | |
| Candied orange peel | 1⁄4 Pound, cut up (About 2/3 Cup) | |
| Flaked coconut | 4 Ounce | |
| Blanched almonds | 1⁄2 Pound (Around 1.5 Cups) | |
| Pecan halves | 1⁄2 Pound (About 2 Cups) |
Directions
Heat oven to 275°.
Line 2 loaf pans, 9x5x3 inches, with aluminum foil; grease.
Measure all ingredients except fruits and nuts into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Stir in fruits and nuts.
Spread mixture evenly in pans.
Bake 2 1/2 to 3 hours or until wooden pick inserted in center comes out clean.
If necessary, cover with aluminum foil the last hour of baking to prevent excessive browning.
Remove from pans; cool.
Wrap in plastic wrap or aluminum foil; store in cool place.
Line 2 loaf pans, 9x5x3 inches, with aluminum foil; grease.
Measure all ingredients except fruits and nuts into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Stir in fruits and nuts.
Spread mixture evenly in pans.
Bake 2 1/2 to 3 hours or until wooden pick inserted in center comes out clean.
If necessary, cover with aluminum foil the last hour of baking to prevent excessive browning.
Remove from pans; cool.
Wrap in plastic wrap or aluminum foil; store in cool place.
Chef
