YIELD Makes one 10-inch round fruitcake
Making cookies this holiday season? Check out these tips for making Christmas cookies.
|1‑1/2||cups butter, softened|
|2||teaspoons grated lemon peel|
|2||tablespoons fresh lemon juice|
|3||cups all-purpose flour|
|2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|1‑1/2||cups golden raisins|
|1‑1/2||cups pecan halves|
|1‑1/2||cups red and green candied pineapple chunks|
|1||cup dried apricot halves, cut in half|
|1||cup halved red candied cherries|
|1||cup halved green candied cherries|
|Light corn syrup|
|Candied and dried fruit for garnish|
- Preheat oven to 325°F. Grease and flour 10-inch tube pan. Beat butter in large bowl with electric mixer at medium speed until creamy. Add sugar; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in lemon peel and juice. Combine flour, baking powder, baking soda and salt in large bowl. Reserve 1/2 cup flour mixture. Gradually blend remaining flour mixture into butter mixture on low speed. Combine raisins, pecans, pineapple, apricots and cherries in large bowl. Toss fruit mixture with reserved 1/2 cup flour mixture. Stir fruit mixture into butter mixture. Spoon evenly into prepared pan.
- Bake 1 hour 20 minutes to 1 hour 30 minutes until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack; cool completely. Store up to 1 month tightly covered at room temperature. (If desired, cake may be stored wrapped in a wine- or brandy-soaked cloth in airtight container. Cake may be frozen up to 2 months.)
- Before serving, lightly brush surface of cake with corn syrup. Arrange candied and dried fruit decoratively on top. Brush fruit with corn syrup.
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