Golden Fruitcake I
Discover the timeless charm of Golden Fruitcake I, a rich and buttery dessert that’s bursting with fruity goodness and nutty textures. This moist and tender loaf pairs softened butter, golden raisins, dried apricots, and candied pineapple with the delicate flavors of vanilla and almond extracts, creating a symphony of sweetness in every bite. Enhanced by crunchy slivered almonds and pecans, this fruitcake is a perfect balance of indulgence and tradition. With its easy-to-follow instructions, minimal prep time, and exquisite results, it’s ideal for holiday gatherings, gift-giving, or as a decadent treat year-round. Bake this golden masterpiece and experience a delightfully nostalgic twist on a classic favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 cup dried apricots, chopped
- 1 cup golden raisins
- 0.5 cup candied pineapple, chopped
- 0.5 cup slivered almonds
- 0.5 cup chopped pecans
Instructions
Preheat your oven to 300°F (150°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition to ensure the mixture stays smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Stir in the vanilla extract and almond extract for added flavor.
Gently fold in the chopped dried apricots, golden raisins, candied pineapple, slivered almonds, and chopped pecans until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly. Smooth the top with a spatula if needed.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the fruitcake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve. Wrap any leftovers tightly in plastic wrap or aluminum foil to keep the cake moist and flavorful.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 60.7 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
