Golden Fruitcake
Golden Fruitcake
6 cups golden raisins
1/2 cup dried apricots
1 cup chopped candied pineapple
1 1/2 cups halved candied cherries
3 cups chopped citron
1 cup chopped preserved orange peel
1 1/2 cups broken walnuts
2 cups chopped unblanched almonds
1/2 cup currant jelly
1/3 cup apricot whole-fruit nectar
1/2 teaspoon ginger
2 teaspoons cinnamon
2 teaspoons mace
1 1/2 cups butter or margarine
2 1/2 cups sugar
7 eggs, well beaten
4 cups sifted enriched flour
2 teaspoons salt
1 tablespoon baking powder
1 tablespoon vanilla
Rinse raisins, drain and let dry thoroughly. Rinse apricots in hot water. Drain dry and cut into thin strips. Combine fruits, citron, peel, nuts, jelly, nectar and spices and stir until well blended. Cream butter. Add sugar and cream thoroughly. Blend in well-beaten eggs. Sift and measure flour. Re-sift with salt and baking powder. Combine about 1 cup flour mixture with fruit mixture. Beat remaining dry ingredients into creamed mixture. Add fruit mixture and vanilla and mix until fruits and nuts are distributed evenly. Pour into 1 (9-inch) tube pan and 1 (10-by-5-by-3-inch) loaf pan lined with 2 thicknesses of greased brown paper and one of greased wax paper. Bake at 300 degrees about 3 1/2 to 4 hours.
Yield: About 9 pounds fruit cake
6 cups golden raisins
1/2 cup dried apricots
1 cup chopped candied pineapple
1 1/2 cups halved candied cherries
3 cups chopped citron
1 cup chopped preserved orange peel
1 1/2 cups broken walnuts
2 cups chopped unblanched almonds
1/2 cup currant jelly
1/3 cup apricot whole-fruit nectar
1/2 teaspoon ginger
2 teaspoons cinnamon
2 teaspoons mace
1 1/2 cups butter or margarine
2 1/2 cups sugar
7 eggs, well beaten
4 cups sifted enriched flour
2 teaspoons salt
1 tablespoon baking powder
1 tablespoon vanilla
Rinse raisins, drain and let dry thoroughly. Rinse apricots in hot water. Drain dry and cut into thin strips. Combine fruits, citron, peel, nuts, jelly, nectar and spices and stir until well blended. Cream butter. Add sugar and cream thoroughly. Blend in well-beaten eggs. Sift and measure flour. Re-sift with salt and baking powder. Combine about 1 cup flour mixture with fruit mixture. Beat remaining dry ingredients into creamed mixture. Add fruit mixture and vanilla and mix until fruits and nuts are distributed evenly. Pour into 1 (9-inch) tube pan and 1 (10-by-5-by-3-inch) loaf pan lined with 2 thicknesses of greased brown paper and one of greased wax paper. Bake at 300 degrees about 3 1/2 to 4 hours.
Yield: About 9 pounds fruit cake
Comments