|
Glorious Golden Fruitcake cakes, christmas, fruits 4 cup unbleached flour; sifted 1 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cup butter or regular margarine 2 1/2 cup sugar 6 eggs; lg 1/4 cup milk 4 cup 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 1 pineapple glaze 1 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. Yield: 20 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - Articles - Hot Tub |