14k Golden Fruitcake -4/ELLIE, My Original Recipe

Nancy J. Patrykus


After finding out my very good friend Ellie positively loves fruit cake.
I decided to surprise her and make my very first one,for her Christmas present.
She is also the VICE QUEEN of my Red Hat Society group.The Scarlet Foozies!
It was hard to pick a recipe to make,from so many recipe choices available.
So I decided to put together my own recipe.
In her honor I named it:
Ellie's 14k Golden Fruitcake!
One of the pictures is a small one I baked so I could test it before I gave the 5-1/2 pound cake to her then she could add the real rum ! Or bourbon!

pinch tips: How to Grease a Pan



Guests, a 5-1/2lb cake!


25 Min


3 Hr



Blue Ribbon Recipe

Notes from the Test Kitchen:
We just loved this classic fruit cake. It's a snap to prepare, and the orange flavor is delightful.


1-1/4 c
golden raisens
1-1/4 c
chopped candied (ruby red )cherries
1-1/4 c
cut up candied (golden) pineapple
1 c
dried (garnet red ) cranberries
1 c
diced mixed candied fruit
1-1/4 c
chopped pecans
1-1/4 c
chopped (golden) walnuts
2-3/4 c
3/4 c
1 c
dash of salt
1/2 c
(14k golden) orange juice, fresh
1 tsp
2 tsp
rum extract or bourbon!
glaze recipe at the bottom.

Directions Step-By-Step

Lightly grease a 10 inch tube pan.
Line the bottom and side of pan with brown paper. Lightly grease the paper.
In a very large bowl toss fruits and nuts till well mixed.
Sift 1/4 cup of flour over them,toss to coat evenly.
Preheat oven to 275F.
In another large bowl cream butter with a electric mixer on medium speed till light. Gradually add sugar
beating until light and fluffy. Add salt.
Add eggs, one at a time, beating after each edition,until light and fluffy. Add rum extract,and vanilla, or bourbon ..when done ...let it age!!
At low speed alternately blend in remaining flour alternately with orange juice. Beginning and ending with the flour.
Pour batter over the mixed nut and fruit mixture.
With plastic gloved hands, mix until fruit and nuts are evenly coated.
Put into prepared pan, packing lightly. Bake 3 hours, or until cake tester inserted into the middle of cake comes out clean.
Cool cake completely in pan on a wire rack.
Remove from pan, peel off paper.
Glaze and decorate as as desired.See next step.
Wrap with plastic wrap. Keep in refrigerator.
GLAZE: Combine 1/4 cup of orange juice, with 1 cup of sugar in a small saucepan.
Heat slowly until just bubbly.
Simmer stirring frequently,for about 10 minutes or until slightly thickened.
Apply with a brush to all outer surfaces of the cake and half walnuts and dried cranberries on the top.
Don't forget the bourbon!!
Merry Christmas ..... 12/11/11...Nancy P.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American