25 hrs 30 mins
1 hr 30 mins
I can not take credit for this recipe. It is from a very talented chef and cooking instructor I know in Canada. She very graciously shared this recipe with me, and I absolutely love it. It's so mild tasting and so perfect with a cup of tea or hot cider in the winter.
My Private Note
Units: US | Metric
- 1/2 lb golden raisins (or a mixture) or 1/2 lb thompson seedless grapes (or a mixture) or 1/2 lb muscat raisins (or a mixture)
- 1/2 lb candied lemon peel (or a mixture) or 1/2 lb candied orange peel (or a mixture) or 1/2 lb candied citron peel (or a mixture)
- 1/2 lb dried apricot
- 8 ounces apricot brandy or 8 ounces orange brandy
- 3/4 cup unsalted butter, room temp
- 1 cup sugar
- 1/2 cup heavy cream
- 4 eggs
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon almond extract or 1 tablespoon bitter almond extract
- 1 teaspoon vanilla
- 1 cup whole almond, with skin coarsely chopped
- softened butter or vegetable oil cooking spray
- 1/2 cup light corn syrup
- 1Use a pair of scissors to chop the larger raisins and the apricots.
- 2Spraying the scissors with vegetable spray will prevent sticking.
- 3Soak the raisins, apricots, and citrus peel in the brandy or liqueur of choice overnight or for several days.
- 4Soaking the fruit makes the fruit plump and sticky but moist, sticky, glaced fruit is a must for fruitcakes.
- 5Before mixing, make sure all your ingredients are room temperature.
- 6Oven to 275 degrees F.
- 7Generously butter or spray with vegetable spray a 10" bundt pan.
- 8In a large mixing bowl, cream the butter and sugar until pale.
- 9Add the cream, then the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
- 10It may appear curdled- that's okay.
- 11Blend 2 cups of the flour with the baking powder and slowly mix into the creamed mixture.
- 12Add the almond and vanilla extracts and mix to combine.
- 13Toss the fruit and nuts with the remaining 1/4 cup of flour.
- 14Use a large wooden spoon or a rubber spatula to fold in the floured fruit and nuts.
- 15Spoon the batter into the pan, filling 2/3 full, and spreading out even in the pan.
- 16Tap the pan on the counter to eliminate air bubbles in the batter.
- 17Place the cake in the center of the oven and bake for approximately 90 minutes.
- 18Use a skewer to test the thickest part of the cake.
- 19The skewer should be dry and clean- if it is sticky or tacky, the cake is not done.
- 20Remove the cake to a baking rack to cool.
- 21Cool just until warm, then brush the surface with the cornsyrup.
- 22Unmold the cake when completely cool.
- 23Brush with more apricot brandy, if desired.
- 24Wrap the cooled cake in plastic wrap and then in foil to retain moisture.
- 25It is ready to eat in 24 hours.
- 26It may also be refrigerated and eaten within a few weeks.
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Nutritional Facts for Golden Fruitcake II
Serving Size: 1 (1985 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 7047.2
- Calories from Fat 2519
- Total Fat 279.8 g
- Saturated Fat 127.4 g
- Cholesterol 1375.0 mg
- Sodium 912.3 mg
- Total Carbohydrate 1092.7 g
- Dietary Fiber 53.8 g
- Sugars 696.3 g
- Protein 104.7 g
The following items or measurements are not included: