Glorious Golden Fruitcake Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Unbleached Flour, Sifted
1 1/2 tsp: Baking Powder,
1/2 tsp: Salt,
2 cup: Butter Or Regular Margarine,
2 1/2 cup: Sugar,
6: Eggs, Lg
1/4 cup: Milk,
4 cup: Walnuts, Chopped
1 cup: Golden Raisins,
1/2 cup: Candied Pineapple, Chopped
1/2 cup: Red Candied Cherries, Chopped
1/2 cup: Green Candied Cherries, Chop
1 tbsp: Lemon Rind, Grated
Pineapple Glaze,
Pecan Halves,
Directions:
Sift the flour, baking powder and salt together and reserve 1/4 c 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 1/4 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 degrees F.) 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 T of pineapple
juice, mixing until smooth.
Source from luhu.jp
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 1/4 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 degrees F.) 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 T of pineapple
juice, mixing until smooth.
Source from luhu.jp