 |
Fruitcake Recipe | |
American Cakes | |
|
Ingredients:
1 cup golden raisins1 cup dark raisins 1 cup each of candied citron, lemon peel and orange peel 1/2 cup each candied pineapple and cherries, halved 1-1/2 snipped figs 1 cup chopped dates 1/2 cup of currants 1 cup almonds, pecans, or walnut halves 4 cups flour 1/2 tsp salt 2 tsp baking powder 1/2 lb. butter or margarine 2 cups sugar 6 eggs 1 tsp lemon extract 1 cup sherry
Directions:
In a large bowl, combine all fruits and nuts. Combine flour, salt, and baking powder and sprinkle over fruit and nuts. Toss lightly until fruit and nuts are well coated. In a large bowl with an electric mixer at medium speed, cream butter and sugar. Add eggs and lemon extract and beat until light and fluffy (about 4 minutes). Add to flour and fruit mixture along with sherry; stir until just mixed. Turn into a greased 10-inch tube pan or a 12-cup bundt cake pan and bake in a pre-heated 300 degree oven for three hours or until toothpick inserted in the center comes out clean. Cool in pan on cake rack for 1 hour. Loosen cake all around with a spatula and turn out of pan onto rack to cool completely. Wrap in foil and freeze. Thaw cake at room temperature, unwrapped. Serve, frosted with a confectioners' sugar icing or just sprinkle with confectioners' sugar.Makes 16 servings.
| |