Golden Fruit Cake
|Golden raisins||2 Cup (32 tbs)|
|Dried figs||12 Ounce, chopped (1 Package)|
|Diced citron||8 Ounce, candied (Two 4 Ounce Container)|
|Candied lemon peel||8 Ounce, diced (Two 4 Ounce Container)|
|Candied orange peel||8 Ounce, diced (Two 4 Ounce Container)|
|Pitted dates||10 Ounce, chopped (1 Container)|
|Slivered blanched almonds||4 Ounce (1 Can)|
|Candied pineapple||4 Ounce, diced (1 Container)|
|Candied cherries||4 Ounce (1 Container)|
|All-purpose flour||2 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Orange juice/Dry sherry||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Lemon extract/Orange extract||1 Teaspoon|
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.