Golden Fruitcake II

"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."
 
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Ready In:
25hrs 30mins
Ingredients:
15
Yields:
1 10inch bundt cake
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ingredients

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directions

  • Use a pair of scissors to chop the larger raisins and the apricots.
  • Spraying the scissors with vegetable spray will prevent sticking.
  • Soak the raisins, apricots, and citrus peel in the brandy or liqueur of choice overnight or for several days.
  • Soaking the fruit makes the fruit plump and sticky but moist, sticky, glaced fruit is a must for fruitcakes.
  • Before mixing, make sure all your ingredients are room temperature.
  • Oven to 275 degrees F.
  • Generously butter or spray with vegetable spray a 10" bundt pan.
  • In a large mixing bowl, cream the butter and sugar until pale.
  • Add the cream, then the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
  • It may appear curdled- that's okay.
  • Blend 2 cups of the flour with the baking powder and slowly mix into the creamed mixture.
  • Add the almond and vanilla extracts and mix to combine.
  • Toss the fruit and nuts with the remaining 1/4 cup of flour.
  • Use a large wooden spoon or a rubber spatula to fold in the floured fruit and nuts.
  • Spoon the batter into the pan, filling 2/3 full, and spreading out even in the pan.
  • Tap the pan on the counter to eliminate air bubbles in the batter.
  • Place the cake in the center of the oven and bake for approximately 90 minutes.
  • Use a skewer to test the thickest part of the cake.
  • The skewer should be dry and clean- if it is sticky or tacky, the cake is not done.
  • Remove the cake to a baking rack to cool.
  • Cool just until warm, then brush the surface with the cornsyrup.
  • Unmold the cake when completely cool.
  • Brush with more apricot brandy, if desired.
  • Wrap the cooled cake in plastic wrap and then in foil to retain moisture.
  • It is ready to eat in 24 hours.
  • It may also be refrigerated and eaten within a few weeks.

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Reviews

  1. For those of you who hate fruitcake, make this recipe and eat your words. I can honestly say I am not a huge fruitcake fan, but a slice every so often sounds good. Well, I found this recipe and I am hooked. This recipe is well written and the ingredients are redily available. I found making the recipe was very easy and fun. I did not use citron and chose to use more dried apricots and also some red and green cherries for extra color. I made three cakes. One large cake and a whole bunch of mini bundt cakes for gifts. I wrapped each mini- bundt in green saran wrap and tied with red curling ribbon. What a pretty gift it made. Thank you for posting petitfour!
     
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