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.
Halloween can be a scary time, but you don't have to be scared in the kitchen because our recipes will be right there to comfort you.
Whether you need to say "happy birthday", "congratulations", "welcome home" or anything in between, check out our cake recipes for the perfect cake for any occasion.