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Glorious Golden Fruitcake
Author/Submitted by:
Servings: 20
Categories:
Cakes
/
Christmas
/
Desserts
Ingredients: 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
Directions:
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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