Golden Fruitcake II

READY IN: 25hrs 30mins
Recipe by P48422

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.

Top Review by Amber of AZ

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!

Ingredients Nutrition


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

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