Golden Fruitcake **Excellent

Susan Cutler


This fruitcake is so awesome! It is light in color not the dark kind that tastes weird. I have made this since 1986 and I always make at least a double-triple batch to give around the Holidays. My sister always asks for some. It freezes so well and keeps in freezer for months.

*Tip- purchase aluminum foil pans

See recipe for exact amount of time to bake

I found this recipe in a Better Homes and Gardens Encyclopedia of Cooking - Volume 8 back in 1986.


★★★★★ 1 vote

makes 7 pounds
2 Hr


  • 1 c
    apricots, dried, cut into small pieces
  • 2 c
    pineapple, candied, chopped
  • 2 c
    raisins, golden
  • 1 c
    raisins, dark
  • 1 c
    cherries, candied
  • 1 c
    citron, candied
  • 1 c
    orange peel, candied, chopped
  • 1/2 c
    lemon peel, candied, chopped
  • 2 c
    pecans, coarsely chopped
  • 1 c
    almonds, slivered, blanched
  • 1 1/2 c
  • 1 1/2 c
  • 2 tsp
    rum extract or vanilla
  • 6
  • 2 1/2 c
    all purpose flour
  • 1 1/4 tsp
  • 1 tsp
    baking powder
  • 1 tsp
    cinnamon, ground
  • 1/2 tsp
    nutmeg, ground
  • 1/4 tsp
    cloves, ground
  • ·

How to Make Golden Fruitcake **Excellent


  1. Cut 1 cup dried apricots into small pieces; pour just enough boiling water over apricots to cover. Let stand for 20 minutes, then drain thoroughly.Combine snipped apricots with 2 cups chopped, candied pineapple; 2 cups golden raisins; 1 cup dark raisins, 1 cup candied cherries, halved; 1 cup chopped citron; 1 cup chopped, candied orange peel; 1/2 cup chopped, candied lemon peel; 2 cups coarsely chopped pecans, and 1 cup slivered, blanched almonds.
  2. Cream 1 1/4 cups shortening, 1 1/2 cups honey, and 2 teaspoons rum extract or vanilla together thoroughly; beat in 6 eggs. Sift 2 1/2 cups sifted all purpose flour with 1 1/4 teaspoons salt, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Add to creamed mixture, mixing till smooth. Add fruit.
  3. Turn fruitcake batter into greased pans lined with aluminum foil - either two 11x4x3 inch fruitcake pans and one 5 1/2x3x2 1/4 inch pan or one 10 inch tube springform pan and one 7 1/2x3 3/4x2 1/4 inch loaf pan. Bake at 275F degrees about 1 3/4 hours for small loaves, 2 hours for medium loaves, and 2 3/4 hours for tube pan. (Place shallow pan of hot water on bottom of oven.)
  4. Cool cakes thoroughly, then remove them from pan. I use an injector to put brandy in cake. Be generous all over cake. The more, the better! Wrap tightly in brandy-soaked cloth and then foil. Store in cool place for several weeks. I start making cakes at the beginning to middle of October. That gives them lots of time to marinate and age in brandy. They are wonderful!

Printable Recipe Card

About Golden Fruitcake **Excellent

Course/Dish: Cakes

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