This fruitcake lives up to its name with humble propriety. With one bite the first word that comes to mind is “glorious”.
Glorious Golden Fruitcake
Author: Epicurus.com Kitchens
Recipe type: Cakes
- 4 Cups unbleached flour; sifted
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Cups butter or regular butter
- 2 1/2 Cups sugar
- 6 eggs; large
- 1/4 Cup milk
- 4 Cups walnuts; chopped
- 1 Cup golden raisins
- 1/2 Cup candied pineapple; chopped coarsely
- 1/2 Cup red candied cherries; chopped coarsely
- 1/2 Cup green candied cherries; chopped coarsely
- 1 Tablespoon lemon rind; grated
- Pineapple Glaze
- pecan halves
- Sift the flour, baking powder and salt together and reserve 1/4 Cups of the flour mixture. Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk, beating well after each addition.
- Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the 1/4 cup of reserved flour mixture until all are very well coated. Stir into the batter. Spread the batter in a greased and wax-paper lined 10-inch tube pan.
- Bake in a 275 degree F oven for 2 hours and 45 minutes, or until done. Cool in the pan for 30 minutes before removing to a wire rack to completely cool. Wrap the fruitcake tightly in foil.
- Store in the refrigerator up to 4 weeks. When ready to serve or to make a gift of it, prepare the Pineapple glaze, and frost the top of the cake, letting the glaze drip down the sides. Decorate with the pecan halves.
- Makes one 5 pounds fruit cake.
- PINEAPPLE GLAZE: Combine 1 Cup of sifted confectioners' sugar and 2 Tablespoons of pineapple juice, mixing until smooth.