golden fruitcake **excellent
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.
prep time
cook time
2 Hr
method
---
yield
makes 7 pounds
Ingredients
- 1 cup apricots, dried, cut into small pieces
- 2 cups pineapple, candied, chopped
- 2 cups raisins, golden
- 1 cup raisins, dark
- 1 cup cherries, candied
- 1 cup citron, candied
- 1 cup orange peel, candied, chopped
- 1/2 cup lemon peel, candied, chopped
- 2 cups pecans, coarsely chopped
- 1 cup almonds, slivered, blanched
- 1 1/2 cups shortening
- 1 1/2 cups honey
- 2 teaspoons rum extract or vanilla
- 6 - eggs
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon cloves, ground
- - brandy
How To Make golden fruitcake **excellent
-
Step 1Cut 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.
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Step 2Cream 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.
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Step 3Turn 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.)
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Step 4Cool 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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