Golden Fruitcake Ii
Delight your taste buds this holiday season with Golden Fruitcake II, a moist and flavorful twist on the classic fruitcake. Packed with vibrant golden raisins, dried apricots, and sweet dried pineapple, this festive treat is infused with zesty orange and lemon for a burst of citrusy freshness. Almonds add a satisfying crunch, while a splash of rum or brandy (optional) elevates the cake's depth of flavor. With its golden hue and perfectly balanced sweetness, this fruitcake is a showstopper for any dessert table. Baked to perfection in just 90 minutes and even better after resting for 24 hours, it’s a must-try for those craving a decadent and sophisticated baked good. Perfect for gifting or enjoying with your favorite cup of tea, this fruitcake is the ultimate holiday indulgence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Golden raisins
- 1 cup Dried apricots, chopped
- 1 cup Dried pineapple, chopped
- 1 cup Chopped almonds
- 1 tablespoon Orange zest
- 1 teaspoon Lemon zest
- 0.5 cup Orange juice
- 2 tablespoons Rum or brandy (optional)
Instructions
Preheat your oven to 325°F (170°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and rum (if using). Stir until just combined.
Fold in the golden raisins, dried apricots, dried pineapple, almonds, orange zest, and lemon zest. Ensure the fruit and nuts are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the fruitcake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
For best results, wrap the cooled cake in plastic wrap and let it rest for at least 24 hours before serving. This allows the flavors to meld beautifully.
Nutrition Facts
Calories |
7102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.8 g | 423% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 974.5 g | 354% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 634.5 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1024 mg | 79% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 5941 mg | 126% | |
*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.
