California Molded Fruitcake
Yield
12 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
|
|
| 2 | cups |
sugar
|
|
| 6 | large |
eggs
separated |
|
| ½ | teaspoon |
cream of tartar
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
brandy
extract, or (3/4 cup milk, 1/4 cup brandy) |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
golden raisins
|
|
| 1 | cup |
apricots
chopped |
*
|
| ½ | cup |
candied orange peel
chopped |
*
|
| 1 | cup |
walnuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 2.5 | ml |
cream of tartar
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
brandy
extract, or (3/4 cup milk, 1/4 cup brandy) |
*
|
| 5 | ml |
vanilla extract
|
|
| 828 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
golden raisins
|
|
| 237 | ml |
apricots
chopped |
*
|
| 118 | ml |
candied orange peel
chopped |
*
|
| 237 | ml |
walnuts
coarsely chopped |
|
Directions
Beat butter until light and creamy.
Gradually add sugar, beating until smooth.
Beat egg yolks together lightly and add. Combine milk, brandy and vanilla.
Mix flour and salt together. Alternately add milk mix and flour mix to butter mix.
Fold in fruits and nuts. Beat egg white with cream of tartar until stiff but not dry.
Fold whites into batter gently but thoroughly.
Pour mixture into 2 buttered and floured 6-cup molds.
Bake 275F for 2½ hours or until they test done.
Cool. Unmold.
