Golden Holiday Fruitcake
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Golden Holiday Fruitcake
Yield: Makes one 10-inch round fruitcake
Ingredients:
1-1/2
cups butter, softened
1-1/2
cups sugar
6
eggs
2
teaspoons grated lemon peel
2
tablespoons fresh lemon juice
3
cups all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
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
Preparation:
1.
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.
2.
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.)
3.
Before serving, lightly brush surface of cake with corn syrup. Arrange candied and dried fruit decoratively on top. Brush fruit with corn syrup.
This recipe appears in: Christmas
