Ingredients for Kresge's Fruitcake
- 1 cup (2 sticks) unsalted butter
- White Sugar
- Eggs
- ½ cup milk
- Blanched Almond
- Mixed Peel
- Glace Cherries
- White Raisins
- 2 cups all-purpose flour
- Salt
- 1 teaspoon baking powder
- 1 teaspoon lemon extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Kresge's Fruitcake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Kresge's Fruitcake
- Line two 9x5 inch loaf pans with well-greased brown paper or foil, shiny side down.
- Preheat oven to 275°F (135°C).
- Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar for 5 minutes until light and fluffy.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- Stir in ½ cup milk.
- Mix until thoroughly combined.
- Chop ½ cup almonds and 2 cups mixed candied fruits (such as cherries, pineapple, and citron).
- Add the chopped almonds and candied fruits to the batter and stir to incorporate.
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon ground cinnamon. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites and 1 teaspoon lemon extract into the batter.
- Pour batter evenly into the prepared loaf pans.
- Bake for 70-90 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking around 70 minutes.
- Let the fruitcakes cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
1131g
Fat
338g
Carbs
227g
