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Golden Holiday Fruitcake (recipes)


Golden Holiday Fruitcake

Yield: Makes one 10-inch round fruitcake



Ingredients:



1-1/2cups butter, softened

1-1/2cups sugar

6eggs

2teaspoons grated lemon peel

2tablespoons fresh lemon juice

3cups all-purpose flour

2teaspoons baking powder

1/2teaspoon baking soda

1/4teaspoon salt

1-1/2cups golden raisins

1-1/2cups pecan halves

1-1/2cups red and green candied pineapple chunks

1cup dried apricot halves, cut in half

1cup halved red candied cherries

1cup halved green candied cherries

Light corn syrup

Candied and dried fruit for garnish









Preparation:





1.Preheat oven to 325°F. Grease and flour 10-inch tube pan. Beat butter in large bowl with electric mixer at medium speed until creamy. Add sugar; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in lemon peel and juice. Combine flour, baking powder, baking soda and salt in large bowl. Reserve 1/2 cup flour mixture. Gradually blend remaining flour mixture into butter mixture on low speed. Combine raisins, pecans, pineapple, apricots and cherries in large bowl. Toss fruit mixture with reserved 1/2 cup flour mixture. Stir fruit mixture into butter mixture. Spoon evenly into prepared pan. 2.Bake 1 hour 20 minutes to 1 hour 30 minutes until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack; cool completely. Store up to 1 month tightly covered at room temperature. (If desired, cake may be stored wrapped in a wine- or brandy-soaked cloth in airtight container. Cake may be frozen up to 2 months.)3.Before serving, lightly brush surface of cake with corn syrup. Arrange candied and dried fruit decoratively on top. Brush fruit with corn syrup.