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Fresh Fruitcake

cakes, christmas

1/2 cup butter
1/4 cup whipping cream
3 eggs
1 teaspoon vanilla
1-1/4 cups granulated sugar
2-1/4 cups all-purpose flour
1 teaspoon (each) baking soda, baking powder and salt
2 tart apples
1 pear
1/2 cup frozen cranberries
1/2 cup seedless red grapes
1 teaspoon icing sugar

In saucepan, heat butter with cream over medium-low heat for 5 minutes or just until melted; set aside. In large bowl, beat eggs with vanilla for 5 minutes or until fluffy. Beat in sugar, 1/4 cup at a time, beating for 4 to 5 minutes or until light and no longer granular to the touch. Stir together flour, baking soda, baking powder and salt; add to egg mixture alternately with cream mixture, making 3 additions of flour mixture and 2 of cream mixture. Peel, core and coarsely chop apples and pear. Cut cranberries and grapes in half. Fold fruit into batter Spread in greased 10-inch (12 cup) Bundt pan. Bake in centre of 325°F oven for 1 hour and 10 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. (Cake can be wrapped in plastic wrap then foil and frozen for up to 3 weeks; let stand at room temperature for 1 hour or until thawed.) Sprinkle with icing sugar.

Contributor: Canadian Living - December, 1998

Yield: 12 servings

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