This Fruitcake Is A Real Gem! Find Out Why When You Take Your First Bite
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Fruitcake was never my holiday dessert of choice…until I had the pleasure of trying this glorious recipe. It’ll make a believer outta you, folks. I love the fact that this cake recipe was honed by the Red Hat Society Gals. Those ladies are simply amazing. I adore the ladies of the Red Hat Society! They are full of energy and enthusiasm. You can tell that they had fun making this cake because the author of the above quote seemed a bit giddy over the bourbon lol!
Will you be making this lovely 14k gold fruitcake for the holidays?
Ingredients
1-1/4 c golden raisins
1-1/4 c chopped candied (ruby red )cherries
1-1/4 c cut up candied (golden) pineapple
1 c dried (garnet red ) cranberries
1 c diced mixed candied fruit
1-1/4 c Fisher chopped pecans
1-1/4 c chopped (golden) walnuts
2-3/4 c Gold Medal flour
3/4 c Land O Lakes butter
1 c Domino sugar
dash of Morton salt
5 Eggland’s Best eggs
1/2 c (14k golden) orange juice, fresh
1 tsp vanilla
2 tsp rum extract or bourbon!
glaze recipe at the bottom.
Instructions
Lightly grease a 10 inch tube pan.
Line the bottom and side of pan with brown paper. Lightly grease the paper.
In a very large bowl toss fruits and nuts till well mixed.
Sift 1/4 cup of flour over them,toss to coat evenly.
Preheat oven to 275F.
In another large bowl cream butter with a electric mixer on medium speed till light. Gradually add sugar
beating until light and fluffy. Add salt.
Add eggs, one at a time, beating after each edition,until light and fluffy. Add rum extract,and vanilla, or bourbon ..when done …let it age!!
At low speed alternately blend in remaining flour alternately with orange juice. Beginning and ending with the flour.
Pour batter over the mixed nut and fruit mixture.
With plastic gloved hands, mix until fruit and nuts are evenly coated.
Put into prepared pan, packing lightly. Bake 3 hours, or until cake tester inserted into the middle of cake comes out clean.
Cool cake completely in pan on a wire rack.
Remove from pan, peel off paper.
Glaze and decorate as desired.See next step.
Wrap with plastic wrap. Keep in refrigerator.
GLAZE: Combine 1/4 cup of orange juice, with 1 cup of sugar in a small saucepan.
Heat slowly until just bubbly.
Simmer stirring frequently, for about 10 minutes or until slightly thickened.
Apply with a brush to all outer surfaces of the cake and half walnuts and dried cranberries on the top.
Don’t forget the bourbon!!
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Quick Tip: This fruitcake makes a lovely Christmas gift.
Thank you DFW for this great photo.