Holiday Specials Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Glorious golden fruitcake

Yield: 20 Servings

Ingredients:

• 4 c Unbleached Flour; Sifted
• 1 1/2 ts Baking Powder
• 1/2 ts Salt
• 2 c Butter Or Regular Margarine
• 2 1/2 c Sugar
• 6 Eggs; Lg
• 1/4 c Milk
• 4 c Walnuts; Chopped
• 1 c Golden Raisins
• 1/2 c Candied Pineapple; Chopped
• 1/2 c Red Candied Cherries;Chopped
• 1/2 c Green Candied Cherries; Chop
• 1 tb Lemon Rind; Grated

Instructions:

Pineapple Glaze Pecan Halves Sift the flour baking powder and salt together and reserve 1/4 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 1/4 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.

Web Standards & Support: