I really love a good fruitcake a this recipe is for a golden fruit cake which is a lot lighter that the dark fruit cakes you can get and a not so heavy , when I came across this recipe I was really pleased as most of you love a good fruit cake so I am more that happy to be sharing this recipe with you
There is nothing quite like having a slice of fruitcake with that cup of tea .. heaven
This great recipe is brought to you by kingarthurflour.com website , thanks for sharing this recipe with us
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.
AT A GLANCE
- PREP 25 mins. to 30 mins.
- BAKE 50 mins. to 1 hrs 20 mins.
- TOTAL 1 hrs 10 mins. to 1 hrs 50 mins.
- YIELD Two standard loaves, or an indeterminate number of smaller gift loaves, depending on size
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
- 1 cup unsalted butter
- 1 3/4 cups sugar
- 1/4 cup light corn syrup
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon Fiori di Sicilia, optional
- 5 large eggs
- 3 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk
- 2 cups diced pecans or walnuts, optional
- To bake this cake in a Bundt pan: Grease a 9- to 12-cup capacity (9″ to 10 1/2″) Bundt pan and prepare the cake batter according to the recipe instructions. Transfer the batter to the prepared pan, filling it to 1″ of the rim of the pan. Bake the cake in a preheated 300°F oven for 70 to 80 minutes, depending on its capacity. Remove the cake from the oven, wait 10 minutes, then loosen the edges with a spatula and turn it out onto a rack. Brush the warm cake all over with simple syrup, brandy, or the liquor of your choice, if desired.NOTE: This recipe yields about 10 1/2 cups of batter, so if you’re baking in a smaller Bundt pan you’ll have leftover batter to bake in a pan of your choice. We like to use a standard muffin pan or our mini loaf paper baking pans, which can be baked alongside your Bundt for 30 to 40 minutes.
Original recipe source:kingarthurflour.com
