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Golden Fruit Cake

Western.Chefs's picture
  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
  Salt 1⁄2 Teaspoon
  Eggs 6

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.

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Golden Fruit Cake Recipe