FESTIVE FRUITCAKE
Between 1837 and 1901, fruitcake was extremely popular. A Victorian "Tea" would not have been complete without the addition of the fruitcake to the sweet and savory spread. Queen Victoria is said to have waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation and good taste. I love a good fruitcake, and this recipe is a great one.
Provided by Russ Myers @Beegee1947
Categories Cakes
Number Of Ingredients 10
Steps:
- Heat oven to 350 F. Generously grease and flour bottom and sides of 12 cup Bundt pan or 10 inch tube pan.
- Combine eggs, water, and oil in a large bowl. Add remaining ingredients except corn syrup; stir until combined.
- Pour into greased pan. Bake at 350 F for 75 to 85 minutes or until toothpick inserted in the center comes out clean.
- Cool in pan for 30 minutes, loosen edges and remove from pan. Cool completely.
- Wrap in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months.
- Glaze with warm corn syrup before serving. Decorate with additional candied fruits and nuts, if desired.
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