Fruitcake

Ingredients

• 1 cup golden raisins
• 1 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.

Submitted 6/13/05.
Source: Ideals Gourmet Treasury Cookbook
Submitted By: tc c
tcluvs@icqmail.com
Fruitcake