Fruitcake
Yield
servingsPrep
25 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 ⅔ | cups |
dates
chopped, pitted |
|
| 1 | cup |
pecans
chopped |
|
| 1 | cup |
walnuts
chopped |
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
golden raisins
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
butter
room temperature |
|
| 4 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 394 | ml |
dates
chopped, pitted |
|
| 237 | ml |
pecans
chopped |
|
| 237 | ml |
walnuts
chopped |
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
golden raisins
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
butter
room temperature |
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1.3 | ml |
lemon extract
|
*
|
Directions
Preheat oven to 325℉ (160℃).
Butter and flour 10 inch tube pan.
Combine first 3 ingredients in large bowl.
Add dates, pecans, walnuts and raisins and toss to coat.
Using electric mixer, beat sugar and butter in another large bowl until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Add extracts.
Add dry ingredients; fold until just combined (batter will resemble cookie dough).
Spoon batter into prepared pan.
Smooth top.
Bake until cake is golden and tester inserted near center comes out clean, about 1 hour 45 minutes.
Cool cake in pan on rack 10 minutes.
Using sharp knife, cut around edges of cake to loosen.
Turn out cake onto rack; cool completely.
