Monday, November 15, 2010

Christmas Recipe: Golden Fruitcake

Golden Fruitcake
, made from Natural sun-dried raisins, apricots, walnuts, red and green cherries in a sweet yellow cake.

Estimated cooking time: 65 minutes

Yields: 1 Bundt cake or 2 loaf cakes

Golden Fruitcake Ingredients:

* 1 package (1 pound 2.25 ounces) yellow cake mix
* 1 container (8 ounces) sour cream
* 3 eggs
* 2-1/2 cups California raisins
* 1 jar (10 ounces) red maraschino cherries, drained
* 1 jar (6 ounces) green maraschino cherries, drained
* 1 cup chopped dried apricots
* 1 cup broken walnuts

Golden Fruitcake Cooking Instructions:

* Heat oven to 350°F.
* Generously grease and flour 12-cup Bundt pan or 2 (8 x 4-inch) loaf pans.
* Combine cake mix, sour cream and eggs in large bowl. Mix at low speed until well combined.
* Beat at medium speed 2 minutes. Stir in remaining ingredients.
* Spoon into greased and floured pan.
* Bake at 350°F for 55 to 60 minutes for Bundt cake or for 50 to 55 minutes for loaf cakes, or until top is deep golden brown.
* Do not underbake.
* Cool slightly in pan. Remove from pan onto cooling rack.
* Cool completely. Brush top of cake with light corn syrup, if desired.
* Wrap tightly in foil. Store in refrigerator.

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