Classic Golden Holiday Fruitcake Recipe | Delicious & Festive

INGREDIENTS

1‑1/2 cups butter, softened 1‑1/2 cups sugar 6 eggs 2 teaspoons grated lemon peel 2 tablespoons fresh lemon juice 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1‑1/2 cups golden raisins 1‑1/2 cups pecan halves 1‑1/2 cups red and green candied pineapple chunks 1 cup dried apricot halves, cut in half 1 cup halved red candied cherries 1 cup 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.

This recipe appears in: Christmas