14K GOLDEN FRUITCAKE -4/ELLIE, MY ORIGINAL RECIPE
We just loved this classic fruit cake. It's a snap to prepare, and the orange flavor is delightful.
Provided by Nancy J. Patrykus
Categories Fruit Desserts
Time 3h25m
Number Of Ingredients 16
Steps:
- 1. Lightly grease a 10 inch tube pan. Line the bottom and side of pan with brown paper. Lightly grease the paper. In a very large bowl toss fruits and nuts till well mixed. Sift 1/4 cup of flour over them,toss to coat evenly. Preheat oven to 275F.
- 2. In another large bowl cream butter with a electric mixer on medium speed till light. Gradually add sugar beating until light and fluffy. Add salt. Add eggs, one at a time, beating after each edition,until light and fluffy. Add rum extract,and vanilla, or bourbon ..when done ...let it age!! At low speed alternately blend in remaining flour alternately with orange juice. Beginning and ending with the flour.
- 3. Pour batter over the mixed nut and fruit mixture. With plastic gloved hands, mix until fruit and nuts are evenly coated.
- 4. Put into prepared pan, packing lightly. Bake 3 hours, or until cake tester inserted into the middle of cake comes out clean. Cool cake completely in pan on a wire rack. Remove from pan, peel off paper. Glaze and decorate as as desired.See next step. Wrap with plastic wrap. Keep in refrigerator.
- 5. GLAZE: Combine 1/4 cup of orange juice, with 1 cup of sugar in a small saucepan. Heat slowly until just bubbly. Simmer stirring frequently,for about 10 minutes or until slightly thickened. Apply with a brush to all outer surfaces of the cake and half walnuts and dried cranberries on the top. Don't forget the bourbon!! Merry Christmas ..... 12/11/11...Nancy P.
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