Recipe by evelyn/athens
I am not too fond of dark fruitcakes or of the icky fruit that's often in them (read: glaceed cherries). I devised this recipe after trying several.
Top Review by Joanie Biddulph
Fabulous!!! I think this is the best fruitcake I have ever made. The only thing I added was some dried cantaloupe, which I came across when I went to buy the ginger. Also, I always toast the nuts on a cookie sheet for about 10 minutes at 350 degrees. Thanks so much. Joanie Bidddulph.
- 2 1⁄2 cups cake flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 1⁄2 cups golden raisins
- 1 cup dried apricot, quartered
- 1 cup crystallized ginger
- 1 cup canned pineapple chunk, drained, quartered
- 1 cup blanched almond, coarsely chopped (toasted)
- 1 cup walnuts, coarsely chopped (toasted)
- 1 cup butter, room temperature
- 1 cup sugar
- 5 eggs
- 2 teaspoons lemon zest, freshly grated
- 2 teaspoons freshly grated orange zest
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon orange extract
Directions See How It's Made
- Preheat oven to 270°F.
- Line three 4 ½ x 8 ½ inch loaf pans with parchment; generously butter paper.
- Sift flour, baking powder and salt into large bowl.
- Stir with fork to blend.
- Add apricots, ginger, raisins, pineapple, almonds and walnuts and toss gently to coat.
- Cream butter and sugar in another bowl until light and fluffy.
- Beating by hand, gradually add fruit mixture, alternately with eggs, one at a time, beating vigorously after each addition.
- Blend in peels and vanilla and extracts.
- Divide batter evenly among pans.
- Bake until a tester comes out clean, about 2 hours.
- Cool 30 minutes.
- Turn out.
- Peel off paper and cool completely.