Ingredients for Golden Fruitcake I
- 1 cup (2 sticks) softened unsalted butter
- 1 ½ cups granulated sugar
- 4 large eggs
- ½ cup orange juice
- 1 cup raisins
- 1 cup chopped candied fruit
- 1 cup chopped candied fruit
- 1 cup chopped candied fruit
- ½ cup shredded coconut
- 1 cup chopped nuts
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- Baking soda
- ½ teaspoon salt
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How to Make Golden Fruitcake I
- Preheat oven to 275°F (135°C). Grease and line a 9x5 inch loaf pan with double wax paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in ½ cup orange juice.
- Add 1 cup raisins, 1 cup chopped candied fruit, ½ cup shredded coconut, and 1 cup chopped nuts.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 2 ½ to 3 hours, or until a wooden skewer inserted into the center comes out clean.
- Let the fruitcake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Once completely cool, wrap the fruitcake tightly in plastic wrap.
- Store at room temperature for at least 3-5 weeks before serving to allow the flavors to meld and deepen. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
172 g
Sugar
1239g
Fat
608g
Carbs
191g
