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Recipe photo

Use your favorite dried fruits, plus candied cherries and nuts, in this light-gold, mildly flavored cake. Or use the fruit/nut combination suggested below.



Golden Fruitcake





star rating (18) rate this recipe »
Hands-on time: 25 mins. to 30 mins.
Baking time: 50 mins. to 1 hrs 20 mins.
Total time: Overnight, 1 hrs 10 mins. to 1 hrs 50 mins.
Yield: Two standard loaves, or an indeterminate number of smaller gift loaves, depending on size
Published: 01/01/2010




Ingredients

Fruit

  • 2 cups raisins: golden, jumbo, or your favorite type of raisins
  • 1 cup dried cranberries
  • 1 cup dried apricots, chopped
  • 1 cup candied lemon peel
  • 1 3/4 cups candied red cherries
  • 3/4 cup brandy, rum, or whiskey; or apple juice, plus extra to brush over the cakes when they come out of the oven

Cake

Fruit

  • 10 ounces raisins: golden, jumbo, or your favorite type of raisins
  • 4 1/4 ounces dried cranberries
  • 4 1/4 ounces dried apricots, chopped
  • 4 1/2 ounces candied lemon peel
  • 10 ounces candied red cherries
  • 6 ounces brandy, rum, or whiskey; or apple juice, plus extra to brush over the cakes when they come out of the oven

Cake

Fruit

  • 283g raisins: golden, jumbo, or your favorite type of raisins
  • 120g dried cranberries
  • 120g dried apricots, chopped
  • 128g candied lemon peel
  • 283g candied red cherries
  • 170g brandy, rum, or whiskey; or apple juice, plus extra to brush over the cakes when they come out of the oven

Cake


Directions


1) To prepare the fruit: Combine the dried fruit (except for the candied cherries) with liquid in a bowl. Cover and let the mixture steep overnight.

2) Preheat the oven to 300°F. Lightly grease the loaf pans of your choice: two 8 1/2" x 4 1/2" loaf pans OR five 7" wooden bakers OR six 7" paper bake & give pans.

3) To prepare the cake: In a large bowl, beat together the butter, sugar, corn syrup, baking powder, salt, and flavors.

4) Beat in the eggs one at time.

5) Stir in the flour alternately with the milk.

6) Add the undrained fruit, the candied cherries, and the nuts.

7) Spoon the batter into the lightly greased baking pans, filling them three-quarters full.

8) Bake the cakes for 50 to 80 minutes, depending on the size of the pans; smaller pans will bake for the shorter length of time. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.

9) Remove the cakes from the oven. Brush with brandy or the liquor of your choice while warm.

10) When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or flavored syrup weekly), before serving.


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I MADE 3 of them, WITH OUT RAISINS!!!~brushed it with ROYAL CHAMBRORD LIQEUR ! YUM , CANT wait to taste it !!!

too many glace cherries for me (ick!)

OH ! I PUT MY OWN FRUITS AND PEACANS , AS I WANTED , . 4 OZ , ONLY !

THIS IS MY FIRST FRUIT CAKES !!!

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Ooh Gail - they do look delicious!  Beautiful gloss on them from the liquer
art deco cakes by galidink said:

THIS IS MY FIRST FRUIT CAKES !!!


oh Katy i wish you could come taste it ,
Katy Nott said:


Ooh Gail - they do look delicious!  Beautiful gloss on them from the liquer
art deco cakes by galidink said:

THIS IS MY FIRST FRUIT CAKES !!!


wouldn't that be something!
art deco cakes by galidink said:


oh Katy i wish you could come taste it ,
Katy Nott said:


Ooh Gail - they do look delicious!  Beautiful gloss on them from the liquer
art deco cakes by galidink said:

THIS IS MY FIRST FRUIT CAKES !!!

; ) OK SINCE YOUR NOT COMMING , I WILL EAT YOUR PC !!!

rofl!

; ))))

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