Glorious Golden Fruitcake
Ingredients
4 C. unbleached flour; sifted
1 1/2 tsp. baking powder
1/2 tsp. salt
2 C. butter or regular margarine
2 1/2 C. sugar
6 eggs; large
1/4 C. milk
4 C. walnuts; chopped
1 C. golden raisins
1/2 C. candied pineapple; chopped
1/2 C. red candied cherries; chopped
1/2 C. green candied cherries; chopped
1 Tbsp. lemon rind; grated
Pineapple glaze
Pecan halves
Cooking Instructions
Sift the flour, baking powder and salt together and reserve 1/4 C. of the flour mixture. Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk, beating well after each addition. Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the 1/4 C. of reserved flour mixture until all are very well coated. Stir into the batter. Spread the batter in a greased and wax-paper lined 10-inch tube pan. Bake in a 275 degree oven for 2 hours and 45 minutes or until done. Cool in the pan for 30 minutes before removing to a wire rack to completely cool. Wrap the fruitcake tightly in foil. Store in the refrigerator up to 4 weeks. When ready to serve or to make a gift of it, prepare the Pineapple glaze, and frost the top of the cake, letting the glaze drip down the sides. Decorate with the pecan halves.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)