Raised Fruit Cake
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages)|
|Water||1⁄2 Cup (8 tbs)|
|Milk||1⁄3 Cup (5.33 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Grated orange rind||1 1⁄2 Teaspoon|
|Raisins||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Chopped mixed candied fruit||1 Cup (16 tbs)|
|Orange glaze||1⁄4 Cup (4 tbs)|
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand a few minutes; then stir until dissolved.
Pour hot milk over 1/4 cup sugar and the salt.
Cool to lukewarm.
Add yeast mixture and 1 cup flour; beat until smooth.
Cover and let rise in a warm place, free from draft, until light, about 20 minutes.
Cream butter until light and fluffy.
When yeast mixture is light, beat in butter, remaining sugar, eggs, and orange rind.
Stir in remaining 2 1/2 cups flour; beat hard.
Add remaining ingredients, except Glaze.
Turn into a well-greased 3-quart bundt mold.
Cover and let rise in a warm place, free from draft, about 1 1/2 hours.
Bake in preheated moderate oven (375°F.) for 40 to 45 minutes.
Cool and top with Orange Glaze.