View Recipe

My Store: Store Details (change)

Golden Fruitcake

DIRECTIONS

Preheat oven to 300°F. Line 10-inch tube pan with aluminum foil.
In large bowl, combine first 10 ingredients; toss lightly with 3/4 cup flour until fruits and nuts are well coated to prevent them sinking in batter.
In another large bowl with mixer at medium speed, beat butter with sugar until light and fluffy.
Add 3 cups flour, baking powder, salt, eggs, extract and sherry or orange juice and beat at low speed until well mixed, constantly scraping bowl.
Increase speed to medium and beat 4 minutes longer, occasionally scraping bowl.
With spoon, stir fruit mixture into batter until well mixed.
Spoon batter evenly into foil-lined tube pan then bake fruitcake 3 hours or until toothpick inserted in center of cake comes out clean.
Cool completely in pan on rack; remove from pan; peel off foil. Flavor improves on storing.
Before serving, In small saucepan over low heat, melt jelly; brush on cake. Press in cherries and almonds in flower design if desired. Let glaze set.