Glorious golden fruitcake

Yield: 20 servings

Measure Ingredient
4 cups Unbleached Flour; Sifted
1½ teaspoon Baking Powder
½ teaspoon Salt
2 cups Butter Or Regular Margarine
2½ cup Sugar
6 Eggs; Lg
¼ cup Milk
4 cups Walnuts; Chopped
1 cup Golden Raisins
½ cup Candied Pineapple; Chopped
½ cup Red Candied Cherries;Chopped
½ cup Green Candied Cherries; Chop
1 tablespoon Lemon Rind; Grated
Pineapple Glaze
Pecan Halves

Sift the flour, baking powder and salt together and reserve ¼ 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 ¼ 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.

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