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Golden Fruitcake
Yield: 20 servings
4 c flour
1 1/2 ts baking powder
1/2 ts salt
2 c butter
1 3/4 c sugar
6 eggs
1/4 c milk
4 c walnuts, chopped
1 c raisins
1/2 c candied pineapple, chopped
1/2 c red candied cherries, chopped
1/2 c green candied cherries, chopped
1 tb lemon rind, grated
Preheat oven to 275. Sift flour, baking powder and salt together;
reserve 1/4 c. Cream together butter and sugar until light and
fluffy, using an electric mixer at medium speed. Add eggs, one at
a time, beating well after each addition. Add dry ingredients
alternately with milk, beating well after each addition.
Combine walnuts, raisins, pineapple, candied cherries, lemon rind
and reserved flour mixture until all are well coated. Stir into
batter. Spread batter in a greased and wax-paper lined 10-inch
tube pan.
Bake for 2 hours and 30 minutes or until done. Cool in the pan for
30 minutes before removing to a wire rack to completely cool.
Wrap fruitcake tightly in foil. Store in refrigerator up to 4
weeks.
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Fruit 06