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Raised Fruit Cake

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Ingredients
  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)
  Salt 1 Teaspoon
  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)
  Cinnamon 1 Teaspoon
  Ginger 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Orange glaze 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
120 Minutes
Cook Time: 
50 Minutes
Ready In: 
170 Minutes
Servings: 
8

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