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Glorious Golden Fruitcake

Author/Submitted by:
Servings: 20
Categories: Cakes / Christmas / Desserts

4  cups  Unbleached Flour, Sifted
1 1/2  teaspoons  Baking Powder
1/2  teaspoon  Salt
2  cups  Butter Or Regular Margarine
2 1/2  cups  Sugar
6    Eggs, Lg
1/4  cup  Milk
4  cups  Walnuts, Chopped
1  cup  Golden Raisins
1/2  cup  Candied Pineapple, Chopped
1/2  cup  Red Candied Cherries, Chopped
1/2  cup  Green Candied Cherries, Chop
1  tablespoon  Lemon Rind, Grated
    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.

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