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Golden Fruitcake Recipe

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This recipe for Golden Fruitcake is from Delese Stiles Preserved Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup soft shortening
2 cups brown sugar (packed)
4 large eggs (1 cup)
3 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 cup milk
1/2 cup light jelly
1 tsp. vanilla
1 lb. white raisins
1/2 lb. citron
1/4 lb. each candied cherries and pineapple
1 lb. orange and lemon peel
1/2 lb. nuts (2 cups)
Glaze
1/4 cup corn syrup
2 tbsp. water
Directions:
Directions:
Heat oven 300º F. (slow). Line with heavy wrapping paper and grease two loaf pans, 9"X5"X3" or tube pan 10"X4". Cream shortening and brown sugar together until fluffy. Beat in eggs, measure flour by dip-level-pour method or by sifting flour, baking powder, salt and cinnamon together. Stir in alternately with milk, jelly and vanilla. Blend in fruits and nuts. Fill pans almost full. Bake loaf cakes 2 1/2 to 3 hours, tube cake 3 1/2 to 4 hours, small cakes 1 1/2 hours or until toothpick stuck into center comes out clean (over with paper the last hour. Wrap in waxed paper or aluminum foil. In the old days, fruitcakes were wrapped in wine-dampened cloth to keep and mellow. Store in airtight container in cool place. Glaze: combine syrup and water, bring to a rolling boil. Remove from heat. Cool to lukewarm. Pour over cold cake before or after storing.

 

 

 

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