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YELLOW FRUITCAKE Make fruitcakes 3 to 4 weeks in advance and let them mellow in their wraps. For a richer flavor, pour wine or brandy over the cake before wrapping or wrap in wine-dampened cloths. Overwrap and store in refrigerator. 3 c. all-purpose flour* 1 1/2 c. sugar 1 1/2 tsp. baking powder 3/4 tsp. salt 3/4 c. shortening 3/4 c. margarine or butter, softened 2/3 c. orange juice 9 eggs 16 oz. candied cherries, cut into halves (about 2 1/2 c.) 15 oz. golden raisins (about 3 c.) 12 oz. candied pineapple, cut up (about 2 c.) 4 oz. candied citron, cut up (about 2/3 c.) 4 oz. candied orange peel, cut up (about 2/3 c.) 3/4 c. flaked coconut 8 oz. blanched whole almonds (about 1 1/2 c.) 8 oz. pecan halves (about 2 c.) Heat oven to 275 degrees. Line 2 loaf pans, 9 x 5 x 3-inches** with aluminum foil; grease. Beat all ingredients except fruits and nuts in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Mix batter into fruits and nuts in large bowl. Spread in pans. Bake until wooden pick inserted in center comes out clean, 2 1/2 to 3 hours. If necessary, cover with aluminum foil during last hour of baking to prevent excessive browning. Remove from pans; cool. Wrap in plastic wrap or aluminum foil and store in refrigerator 3 to 4 weeks or freeze. Makes 2 fruitcakes. *Do not use self-rising flour in this recipe. **Do not use 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |