Glorious Golden Fruitcake
Make this delicious golden fruitcake to serve as a dessert, or wrap it up nicely as a gift.
Yield
20 servingsPrep
45 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
unbleached all-purpose flour
sifted |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
butter
or regular margarine |
|
| 2 ½ | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| 4 | cups |
walnuts
chopped |
|
| 1 | cup |
golden raisins
|
|
| ½ | cup |
candied pineapple
chopped |
*
|
| ½ | cup |
candied cherries
red,chopped |
*
|
| ½ | cup |
candied cherries
green, chopped |
*
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | x |
pineapple glaze
|
* |
| 1 | x |
pecan halves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
unbleached all-purpose flour
sifted |
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
butter
or regular margarine |
|
| 591 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 946 | ml |
walnuts
chopped |
|
| 237 | ml |
golden raisins
|
|
| 118 | ml |
candied pineapple
chopped |
*
|
| 118 | ml |
candied cherries
red,chopped |
*
|
| 118 | ml |
candied cherries
green, chopped |
*
|
| 15 | ml |
lemon zest
grated |
|
| 1 | x |
pineapple glaze
|
* |
| 1 | x |
pecan halves
|
*
|
Directions
Sift the flour, baking powder and salt together and reserve ¼ cup of the flour mixture.
Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients alternately with the milk, beating well after each addition.
Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the ¼ cup of reserved flour mixture until all are very well coated.
Stir into the batter.
Spread the batter in a greased and wax-paper lined 10-inch tube pan.
Bake in a 275 degree F.
(That is correct, 275℉ (140℃).) oven for 2 hours and 45 minutes or until done.
Cool in the pan for 30 minutes before removing to a wire rack to completely cool.
Wrap the fruitcake tightly in foil. Store in the refrigerator up to 4 weeks.
When ready to serve or to make a gift of it, prepare the Pineapple glaze, and frost the top of the cake, letting the glaze drip down the sides.
Decorate with the pecan halves.
Makes one 5 lb fruit cake.
PINEAPPLE GLAZE: Combine 1 cup of sifted confectioners' sugar and 2 tablespoon of pineapple juice, mixing until smooth.
